Monday, August 24, 2009

dandelion pesto

dandelion pesto

dandelion pesto is the perfect summer treat.


  • 2 cups tightly packed dandelion leaves, rinsed and dried
  • 1 dozen large basil leaves
  • 2 cloves garlic
  • 1 cup pine nuts
  • 1/2 cup olive oil
  • 1/2 cup grated parmigiano-reggiano cheese
  • kosher or sea salt and freshly ground black pepper


in a blender, pulse together dandelion leaves, basil, garlic, and nuts. scrape down the sides of the bowl. with the motor running, add olive oil and process until a smooth paste forms. pulse in cheese. season to taste with salt and pepper. makes 3 1/2 cups.

et voila! make it. i think you'll like it!


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