Dandelion Pesto
- 12 ounces (350g) washed and cleaned dandelion leaves
- 1 cup (250ml) olive oil
- 4 cloves garlic, peeled
- 6 tablespoons (40g) pine nuts, lightly toasted
- 1 1/2 teaspoons sea salt
- 2 1/2 ounces (70g) Parmesan or Romano cheese, grated
- 3. Taste, and add more salt if necessary. If it’s too thick, you can thin it with more olive oil or water.
- Ideas for Dandelion Pesto
- Produce
- Garlic (4 cloves)
- Pine nuts, lightly toasted (6 tablespoons)
- Cooking & Baking
- Olive oil (1 cup)
- Sea salt (1 1/2 teaspoons)
- Dairy
- Parmesan or romano cheese, grated (2 1/2 ounces)
- Other
- 12 ounces (350g) washed and cleaned dandelion leaves
- Ideas for Dandelion Pesto
Preparation
Read recipe preparation on davidlebovitz.com
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Published March 15, 2011 (1 year ago).
47 people saved this recipe.
