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Dandelion Pumpkin Seed Pesto

August 3, 2014 0 comments Article Recipes, Sauces

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.

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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!

Dandelion Pumpkin Seed Pesto

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Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Servings 1 .5 cups

Ingredients
  

  • 1/2 cup unsalted hulled green pumpkin seeds
  • 3 cloves garlic minced
  • 1/2 cup freshly grated parmesan
  • 1 cup dandelion greens loosely packed
  • 1 cup spinach loosely packed
  • 1 cup fresh basil loosely packed
  • 1 tbsp lemon juice
  • 3/4 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Toast pumpkin seeds at 375F until fragrant (about 5 minutes). Allow to cool.
  • Combine all ingredients in a food processor until smooth (scrape the sides of the bowl occasionally to avoid chunks). Add extra oil if you desire a smoother consistency.

Three Years Ago: Tequila Marinated Tri-Tip w/ Avocado Cream Sauce, Beer Battered Vegetable Tempura & Pineapple Basil Margaritas

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Tags: basil, dandelion, greens, local, pesto, pumpkin seeds, recipe, spinach

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