dandelion-pesto

Dandelion Pesto

2 Reviews Add a Pic
  • Prep

    10 m
  • Ready In

    10 m
RudyRyu
Recipe by  RudyRyu

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  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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Reviews (2)

Rate This Recipe
noeticblues
1

noeticblues

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
0

OLDM1

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.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 74 cal
  • 4%
  • Fat
  • 7.5 g
  • 12%
  • Carbs
  • 0.9 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

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