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From Living Culture Farm
<p>Dandelion greens are a unique and resilient leafy green in terms of their nutrient density and healing aspects (their roots are best known for the latter, but dandelion tea is quite delightful and works towards the same effect). They sometimes get a bad rap for their bitterness and coarse texture, as some peoples’ palettes are used to milder greens such as spinach and other baby greens in general. This recipe is something we stumbled upon a while back when we had an abundance of dandelion greens and inability to fit them all into salads and marinaras! Dandelion greens work great for pesto, because the slight bitterness of the leaves blend with the mild, familiar, and comforting flavor of olive oil and the sharp flavor of the cheese to create a strong, but not overwhelming, delicious treat! Wonderful for dipping or spreading on toast!</p>Source: This recipe comes from our own recipe book which is based on other recipes as well as trial and error. (Entered by Theodore Pitsiokos)
Serves: This recipe makes about 2 cups.
Step by Step Instructions
- Dandelion greens are coarser than basil (which is traditionally used in pesto). Because of this, the best tool for this job is a food processor or a high speed blender. (Sorry, the Osterizer can't handle it!)
- 1. Put the dandelion greens in the food processor or blender with the olive oil and chop for a minute, scraping down the sides.
- 2. Add the garlic cloves, nuts, salt, and cheese, and process until everything is a smooth puree.
- 3. Taste, and add more salt and garlic if necessary. If it’s too thick, you can thin it with more olive oil or water.
- Storage: The pesto can be refrigerated in a jar for about 4-5 days. The top may darken, which is normal. You can pour a thin layer of olive oil on top to prevent that. It can also be frozen for up to two months. Fun fact: You can freeze pesto in ice cube trays for quick and easy additions to pasta or other recipes!
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