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Dandelion Pesto

by in May 2009
Dandelion Pesto
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Yield: 3-1/2 cups

Most pestos get stirred into pasta, but this dandelion pesto is also very versatile. It's terrific topping a smear of goat cheese on crackers, spread on sandwiches, or as a layer for pizza with fresh mozzarella.


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Dandelion Pesto
Photo/Art by Heath Robbins

Ingredients:

  • 2 cups tightly packed dandelion leaves, well-rinsed and dried
  • 1 dozen large basil leaves
  • 2 garlic cloves
  • 1 cup lightly toasted hazelnuts (skins removed), or toasted almonds, pine nuts, or walnuts
  • 1/2 cup olive oil
  • 1/2cup grated Parmigiano-Reggiano cheese (optional)
  • Kosher or sea salt and freshly ground black pepper

Instructions:

In the bowl of a food processor or 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 if you like. Season to taste with salt and pepper.


Get three more recipes made with savory spring greens.

Updated Thursday, April 9th, 2009
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