Dandelion Greens Pesto
The addition of spinach and basil in this lovely pesto helps cut the bitterness of the nutrient-dense dandelion greens.Use it to top pasta, fish, meat or roasted vegetables. Spread it on pizza dough or add a dollop to soups. Toss it into a bean or grain salad. It's also good enough to eat straight from the jar.
MAKES: 4 to 6 Servings
PREP/COOK TIME: 15 minutes
- 1 1/2 cups dandelion greens, stemmed
- 4 cups spinach leaves
- 1/3 cup packed basil leaves
- 1 cup olive oil, plus more for storing
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1/2 cup pine nuts
- 2/3 cup freshly grated Parmigiano-Reggiano cheese
- 1 1/2 teaspoons sea salt
Combine the dandelion greens, spinach and basil leaves in a food processor; pulse to chop evenly.
With the motor running, gradually add the cup of oil to form a thick green paste. Stop to scrape down the bowl.
Add the lemon juice, garlic, pine nuts, cheese and sea salt. Puree for 2 to 3 minutes to form a fairly smooth pesto. Serve right away, or transfer to an airtight container. Pour just enough oil to cover the surface; that will help preserve the pesto's color.
Storage The pesto can be refrigerated in an airtight container, with a thin layer of olive oil on top, for up to 1 week.
Adapted from one of Casey Seidenberg 's recipes