Best 2 Dandelion Pesto Recipes

Dandelion pesto is a delectable and tangy spread that captures the essence of springtime. This vibrant condiment is a wonderful way to showcase the unique flavor of dandelion greens, often considered a weed, while simultaneously adding a nutritious boost to your meals. Whether you're a seasoned pesto enthusiast or a culinary adventurer seeking new flavors, dandelion pesto is sure to tantalize your taste buds.

Let's cook with our recipes!

DANDELION PESTO AND SAUSAGE PASTA

Dandelion Pesto and Sausage Pasta image

I enjoy making this on Friday nights while drinking a great Chianti. You can substitute arugula or broccoli rabe for the dandelion greens, if desired. You can substitute pistachios for the pine nuts, if desired.

Provided by Amy Hunter Shaw

Categories Main Dish Recipes Pasta Pesto Pasta Recipes

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

2 bunches dandelion greens, stems and center ribs discarded and leaves cut into 2-inch pieces
1 pound orecchiette pasta
¾ cup grated Parmesan cheese, plus more for garnish
½ cup pine nuts
½ cup mascarpone cheese
¼ cup olive oil
salt and ground black pepper to taste
½ pound bulk Italian sausage

Steps:

Bring a large pot of lightly salted water to a boil; add dandelion greens and cook until softened, about 1 minute. Transfer to a bowl with a slotted spoon, leaving water in the pot.
Return dandelion cooking water to a boil; add orecchiette and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup pasta water.
Process 3/4 of the dandelion greens in a food processor until finely chopped. Add Parmesan cheese, pine nuts, mascarpone cheese, and olive oil; process until pesto is smooth. Season pesto with salt and black pepper.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir orecchiette, dandelion pesto, reserved pasta water, and remaining dandelion greens into sausage; bring to a simmer, reduce heat to low, and cook until slightly reduced, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese.

Nutrition Facts : Calories 705.4 calories, Carbohydrate 74.7 g, Cholesterol 47 mg, Fat 36 g, Fiber 9.6 g, Protein 27.2 g, SaturatedFat 11.3 g, Sodium 642.5 mg, Sugar 3.3 g

DANDELION PESTO

Dandelion Pesto image

Yes, the notorious dandelion, or taraxacum officinale has long been a nutritious supplement to salads, stir-frys, soups, condiments, and medicinally. Dent-de-Lion or Teeth of the Lion as the French say, is a plant worthy of respect being off the charts in vitamins A,B,C,D, potassium and other minerals. Below is a hearty pesto that will be the talk of the dinner party. So if you are feeling adventurous give it a try, you will not be disappointed. NOTE: Only harvest from organic gardens or untreated lawns.

Provided by TheUrbanAbo

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 6

Ingredients

2 cups dandelion greens
½ cup olive oil
½ cup grated Parmesan cheese
2 teaspoons crushed garlic
1 pinch salt to taste
1 pinch red pepper flakes, or to taste

Steps:

Place dandelion greens, olive oil, Parmesan cheese, and garlic in a food processor; blend until smooth. Season with salt and red pepper flakes.

Nutrition Facts : Calories 74.3 calories, Carbohydrate 0.9 g, Cholesterol 2.2 mg, Fat 7.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.4 g, Sodium 43.7 mg, Sugar 0.1 g

Tips:

Use fresh dandelion greens: Fresh dandelion greens have a more vibrant flavor and are less bitter than older greens. If you can't find fresh dandelion greens, you can use a mix of other greens, such as spinach, arugula, or kale.
Blanch the dandelion greens: Blanching the dandelion greens helps to remove some of the bitterness and makes them more tender. To blanch the greens, bring a large pot of salted water to a boil. Add the dandelion greens and cook for 1-2 minutes, or until they are bright green. Immediately remove the greens from the boiling water and plunge them into a bowl of ice water to stop the cooking process.
Use a variety of nuts and seeds: You can use any type of nuts or seeds in your dandelion pesto, but pine nuts and walnuts are classic choices. Other good options include almonds, sunflower seeds, and pumpkin seeds.
Add some cheese: Cheese is a great way to add flavor and richness to your dandelion pesto. Grated Parmesan or Pecorino Romano are both good choices. You can also use a softer cheese, such as goat cheese or cream cheese, for a more spreadable pesto.
Season to taste: Be sure to taste your dandelion pesto before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.

Conclusion:

Dandelion pesto is a delicious and versatile condiment that can be used in a variety of ways. It's a great way to use up fresh dandelion greens, and it's also a good source of vitamins and minerals. Whether you use it as a spread on sandwiches or wraps, as a dip for vegetables, or as a sauce for pasta, dandelion pesto is sure to please. So next time you're looking for a new and flavorful way to use dandelion greens, give this recipe a try.