Recipe: Dandelion pesto
40 minutes. Makes about ½ cup pesto.
1 to 2 cloves garlic
1/2 teaspoon kosher salt, divided
3 tablespoons pine nuts
3/4 bunch (12 ounces) dandelion greens, trimmed and chopped
2 tablespoons finely grated Parmigiano-Reggiano cheese
2 tablespoons finely grated pecorino Romano cheese
2 to 4 tablespoons fruity olive oil
Lemon juice, if desired, to taste
Using a mortar and pestle, grind the garlic and one-eighth teaspoon salt to a smooth paste. Add the pine nuts and grind until smooth. Add a handful of dandelion greens and a sprinkling of salt, grinding to break the leaves down to a pulp, until all the dandelion greens and salt are incorporated (this can take up to 30 minutes). Add the cheeses and olive oil, grinding and stirring to combine. Taste, adjusting the cheese and seasoning if desired. Add a touch of lemon juice to brighten the flavors if you like. (The pesto can also be made in a food processor or blender, though the recipe will require an additional clove or more of garlic).
Protein 2 grams
Carbohydrates 5 grams
Fiber 2 grams
Fat 8 grams
Saturated fat 2 grams
Cholesterol 3 mg
Sugar 0 grams
Sodium 142 mg
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.