Dandelion Pesto

10 servings

10 minutes

Dandelion pesto is an original and vibrant sauce rooted in European culinary traditions where wild plants play a significant role. Dandelions, despite their slight bitterness, reveal a richness of flavor when combined correctly with the tenderness of pine nuts, the aroma of garlic, and the depth of parmesan. This sauce has a light spiciness and freshness, making it an ideal accompaniment to pasta, meat, or bread. Dandelion pesto is a gastronomic challenge that reinterprets familiar flavors and opens new possibilities for those who appreciate culinary experiments and natural ingredients.

Energy value per serving

• Calories: 299.5
• Proteins: 4.1g
• Fats: 29.4g
• Carbohydrates: 4.4g

Ingredients

• Dandelion leaves: 350 g
• Extra virgin olive oil: 250 ml
• Garlic: 4 clove
• Pine nuts: 40 g
• Sea salt: 1.5 tsp
• Grated Parmesan cheese: 70 g

Cooking steps

1. Put a third of the dandelion leaves in the blender, pour in olive oil, and blend well. Then add the remaining dandelions in 2 batches, blending well.

   Required ingredients:

   • Dandelion leaves: 350 g
   • Extra virgin olive oil: 250 ml

2. Add the peeled and finely chopped garlic, nuts, salt, and parmesan. Blend until smooth.

   Required ingredients:

   • Garlic: 4 cloves
   • Pine nuts: 40 g
   • Sea salt: 1.5 teaspoon
   • Grated Parmesan cheese: 70 g

3. Check the amount of salt. If the pesto is too thick, add water or olive oil.

   Required ingredients:

   • Sea salt: 1.5 teaspoon
   • Extra virgin olive oil: 250 ml