Description
A simple and delicious dandelion pesto recipe that is vegan and gluten-free, perfect for spreading or mixing with pasta.
Ingredients
Scale
- 2 cups (approx. 80g) dandelion leaves, washed and trimmed
- 1/3 cup (approx. 45g) pine nuts or pumpkin seeds, for nut-free option
- 2 single garlic cloves, peeled
- 1/2 cup (120ml) extra virgin olive oil
- 1/3 cup (30g) parmesan cheese, pecorino, or nutritional yeast, for vegan option
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon (15ml) lemon juice
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Blend Greens & Nuts: Start off by tossing your dandelion greens and nuts into the food processor. Watch the greens wilt down and mix nicely with the nuts. Avoid over-processing; it is okay to leave a bit of texture for that creamy consistency.
- Add Garlic & Cheese: Next, throw in the garlic and cheese. As you blend, enjoy the aroma filling your kitchen. Ensure the garlic blends in evenly, and the cheese adds richness. Do not add too much cheese at once, as it can overpower the other flavors.
- Drizzle in Olive Oil: Drizzle the olive oil while the processor is running. You will notice a beautiful shine as the mixture comes together, helping achieve that smooth, throat-coating texture. Avoid pouring all the olive oil in at once to prevent greasy pesto.
- Season & Adjust Flavor: Taste your pesto and sprinkle in the lemon juice, salt, and pepper. You want that zing from the lemon and a balanced flavor. If it feels too bitter, add a dash of lemon juice to help balance it. A small pinch of salt can significantly enhance the flavors.
- Store or Serve Fresh: If you are not using the pesto right away, transfer it to a container and drizzle a bit of olive oil on top before sealing to keep the vibrant color and prevent browning. Securely seal to maintain texture and freshness when storing leftovers.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months. Consider drizzling some olive oil over the surface of the pesto to help prevent browning in the freezer.
- Expert Tips: If your pesto turns out too bitter, adding a little extra lemon juice or a small pinch of sugar can help mellow the flavor. If your pesto feels too thick after freezing, mix in a splash of olive oil or water to loosen it before serving. For a better texture, pulse the ingredients instead of blending fully to maintain some chunkiness.
- Reheating Instructions: This pesto is typically served fresh, but if you need to use it after freezing, thaw it in the refrigerator overnight and mix in olive oil or water as necessary.
- Serving Suggestions: Spread on toasted bread for a quick appetizer. Mix with pasta for a flavorful main dish. Use as a salad dressing mixed with olive oil.
- Recipe Variations: For a nut-free version, substitute pumpkin seeds for pine nuts. You can also add roasted garlic for a sweeter flavor or incorporate other greens like arugula or spinach. Replace lemon juice with vinegar for a different acidity.
- Ingredient Notes: Choose fresh dandelion greens for the best flavor and vibrant color. If using substitutes, consider nutritional yeast as a replacement for cheese in vegan versions. Look for good-quality extra virgin olive oil for the best flavor.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 181
- Sugar: 0.4g
- Sodium: 80mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 3mg