How to Make Dandelion Pesto

We have had such a mild winter, that the dandelions are already up and ready for harvest.  There are so many things that  you can do with dandelions.  A couple years ago, we had a very popular post on How to Make Dandelion Soup.

So today we are going to share another yummy recipe that uses dandelions, dandelion pesto.  Pesto is a useful thing to have in the fridge or freezer.  It can be put on pasta, or French bread.  It can also be put in soups or sauces. 

Pesto can be made with just about any greens or herbs like spinach, basil, thyme, parsley or dandelions!.

The first thing that you need to make this pesto is dandelions.  If you are not familiar with harvesting dandelions, I decided to include a few pointers.

How to Pick Dandelions:

• Make sure you pick your dandelions from an untreated areas where there are no pesticides sprayed
• Pick young plants before they have flowered
• Stick to young, shorter leaves, no thick stems, if you bend the leaf and it snaps, it is too old
• Hose the greens off outside to get rid of any bugs
• Take inside to prepare immediately

Ingredients:

• 1/2 cup pine nuts
• 3 cloves of garlic
• 2 cups of chopped dandelion leaves, packed medium to loose
• 1/2 cup roasted squash (can use canned butternut or pumpkin)
• 1 tablespoon of lemon juice
• 1 tablespoon of lemon zest
• 1 tablespoon and one teaspoon of apple cider vinegar
  
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt (more or less, to taste)
• pinch of dried red pepper flakes (optional)
• 1/3 to 1/2 cup Parmesan cheese
• a sprinkle of brown sugar
  

Hamilton Beach
Food Processor

Preparation of the Ingredients:

1. Place the dandelions in a pot of boiling water with a teaspoon of salt and teaspoon of apple cider vinegar.  Boil for 30 minutes
2. Place the pine nuts on a cookie sheet and toast them in a 400 degree oven for 10 minutes and then set aside to cool
3. Cut the squash in half and sprinkle with brown sugar.  Roast in a 375 degree oven until soft.  Let cool.  If you don't have squash, you can substitute canned pumpkin, but I would put in a pinch of brown sugar and mix.
   
4. Mince or grate the garlic

Pesto Directions:

1. In a blender or food processor, place everything but the Parmesan cheese and blend on medium till everything is cut up small and then puree
2. When the mixture is smooth, put in half the Parmesan cheese and blend on medium
3. When well mixed, add the rest of the Parmesan cheese.  If you feel it needs more, then add another couple tablespoons.
4. Serve as soon as possible
   

You can keep this pesto in the refrigerator for 3 or 4 days, or you can freeze it.  The best way to freeze it is in ice cube trays put in a Food Saver bag or Ziploc. You can also spread it flat on a cookie sheet, and freeze and then you can break it up in different sizes to put in
amounts.

Dandelion pesto can be bitter.  I have used all the tricks I know to cut through the bitterness.  If you still find it too bitter, then this pesto may more be for you.  It definitely has a bite!

Have a great week!

Jade    :)

This is my favorite cookbook for
Dandelion Recipes!

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Image Credits:
https://www.flickr.com/photos/llstalteri/9349183933/sizes/l
https://www.flickr.com/photos/22340590@N05/2160074230/sizes/l