Serving and Storage Tips:
Serve tossed with warm pasta, as a spread on toast, or drizzled over roasted vegetables.
Store in an airtight container in the fridge for up to 1 week.
For longer storage, freeze in ice cube trays and transfer to a freezer-safe bag for up to 3 months.
Variations:
Nut-Free: Swap walnuts for pumpkin or sunflower seeds.
Spicy Kick: Add a pinch of chili flakes or a slice of fresh jalapeño.
Creamy: Blend in a spoonful of Greek yogurt or avocado for a silky texture.
Bright & Herby: Add extra herbs like parsley, mint, or cilantro for a more refreshing twist.
FAQ:
Q: Are dandelion greens safe to eat?
A: Yes, as long as they haven’t been treated with pesticides or harvested near roads. Always wash thoroughly before using.
Q: Can I use mature dandelion leaves?
A: Young leaves are best for flavor. Mature ones can be quite bitter, but blanching them can help reduce harshness.
Q: What does dandelion pesto taste like?
A: It has a slightly bitter, earthy flavor with a peppery edge—somewhat like arugula pesto, but wilder and more robust.
Q: Can I make it vegan?
A: Absolutely! Replace the Parmesan with nutritional yeast for a cheesy, savory note without dairy.
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