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.
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.
- Dandelion greens: 350 g
- Extra virgin olive oil: 250 ml
2
Add the peeled and finely chopped garlic, nuts, salt, and parmesan. Blend until smooth.
- 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.
- Sea salt: 1.5 teaspoon
- Extra virgin olive oil: 250 ml