Introduction:
They grow everywhere — sprouting through cracks in the sidewalk, flourishing in fields and gardens — often dismissed as pesky weeds. But dandelions are real treasures, packed with nutrients and bursting with bold, peppery flavor. This Wild Dandelion Pesto transforms these humble greens into a vibrant, earthy sauce that’s as delicious as it is surprising.
Ingredients:
2 cups young dandelion greens, washed and patted dry
1/2 cup walnuts (or pine nuts)
1/2 cup grated Parmesan cheese (or nutritional yeast for vegan version)
2 garlic cloves
1/2 cup extra virgin olive oil, plus more if needed
Juice of 1/2 lemon
Salt and pepper to taste
Instructions:
In a dry skillet over medium heat, lightly toast the walnuts until fragrant, about 3–4 minutes. Let cool.
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