Dandelion Pesto

2
RudyRyu 0

"Yes, the notorious dandelion, or taraxacum officinale has long been a nutritious supplement to salads, stir-frys, soups, condiments, and medicinally. Dent-de-Lion or Teeth of the Lion as the French say, is a plant worthy of respect being off the charts in vitamins A,B,C,D, potassium and other minerals. Below is a hearty pesto that will be the talk of the dinner party. So if you are feeling adventurous give it a try, you will not be disappointed. NOTE: Only harvest from organic gardens or untreated lawns."

Ingredients 10 m {{adjustedServings}} servings 74 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Place dandelion greens, olive oil, Parmesan cheese, and garlic in a food processor; blend until smooth. Season with salt and red pepper flakes.
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Footnotes

  • Cook's Note:
  • Pine or walnuts can be added as well. Flavor(s): pungent, nutty, green, full-bodied.
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Reviews 2

  1. 2 Ratings

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noeticblues
4/17/2013

I just made this a few minutes ago, and I'm giving it a 4* review with the idea that I'll come back and rate it later after it has rested for a couple of days. For the measurement, I rough chopped the dandelions and then really packed them in, as if it were basil in a traditional pesto. If you don't mind a little bitterness, it is good. I'm thinking of using it as a marinade on lamb.

OLDM1
3/18/2014

It was way too bitter. I saw someone online cuts dandelion with honey so I tried that but it's still way too bitter. I was thinking of using it on pasta as a pesto.