Dandelion Pumpkin Seed Pesto
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!
Dandelion Pumpkin Seed Pesto
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.
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