Serve on sourdough toast, swirl into warm pasta, or use as a veggie dip.
Store in an airtight jar in the refrigerator for up to 1 week.
Top with a thin layer of olive oil before storing to preserve freshness.
Freeze in small batches (like in ice cube trays) for longer storage.
Variations:
Nut-free: Use sunflower seeds or pumpkin seeds instead of walnuts.
Spicy Kick: Add a pinch of red pepper flakes or a small fresh chili.
Citrus Twist: Replace lemon juice with orange or lime for a different zing.
Creamy Option: Blend in a spoonful of Greek yogurt for a smoother, tangier spread.
FAQ:
Q: Are all dandelion greens safe to eat?
A: Yes, as long as they haven’t been sprayed with pesticides or grown in polluted areas. Always forage from clean, safe locations.
Q: Can I use mature dandelion leaves?
A: You can, but they’re more bitter. Young leaves (springtime or early growth) are milder and more tender.
Q: What if I don’t have a food processor?
A: You can finely chop the ingredients and use a mortar and pestle or blender. The texture may vary, but the flavor will still shine.
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