Dandelion Pesto Recipe
Preparation time: 10 minutes.
- 300gr dandelion leaves
- 200gr raw goat cheese or parmesan
- 4-8 cloves of garlic, I use 8 🙂
- 150 ml olive oil
- 1 teaspoon of unrefined sea salt
- 100gr of toasted walnuts or hazelnuts or pine nuts
- Juice of half lemon
- Zest of a lemon
Wash well dandelion leaves. Blanching the leaves by immersing them in boiling water for 20 to 30 seconds will help reduce a sometimes present acrid taste. If you use younger light green leaves blanching is not necessary.
Depending on the type of cheese you used you may need more or less olive oil.
Serve as a salad, with pasta, as a side dish, with buckwheat or spelt pancakes etc.