dandelion pesto

Same recipe as basil pesto. Just substitute the most regal of  weeds.

2 cups dandelion leaves, chopped
4 or 5 cloves garlic, chopped
Mince the lot in a food processor while drizzling olive oil until the consistency is right. You can toss in a handful of pine nuts or walnuts if the mood strikes you. I prefer nutless pesto.
I freeze mine in small batches just like that [and add parmesan later, when I use it].

21 Jul This entry was published on July 21, 2013 at 1:31 am. It’s filed under essentials, greens and tagged dandelion, pesto. Bookmark the permalink. Follow any comments here with the RSS feed for this post.