This summer has been filled with delicious veggies from local farms! A while back, I picked up a bunch of dandelion greens. I had heard raves about their health benefits, but also knew they would be bitter. I was determined to find a unique way to put my dandelion greens to use when I found a recipe on The Kitchn for a Dandelion Pumpkin Seed Pesto.
I’m not sure if my taste buds are just really sensitive to bitterness, but the pesto was WAY too funky for me. I wasn’t about to lose my bunch of dandelion greens though, so I did what I usually do when a recipe doesn’t work out- add as many things as possible until it tastes good. I ended up adding a substantial amount of basil, spinach and parmesan cheese to come up with a really delicious dandelion pumpkin seed pesto of my own! This recipe is much friendlier for anyone new to dandelion greens and goes great on pasta, bread or a sandwich!