Dandelions is a weed that should be embraced rather than cursed! They are so good as a medicine, the leaves for kidneys and root for liver, and fabulous for a detox. And, because they are weeds, they are found everywhere where there is a bit of soil. This pesto is one of the ways to use them as a culinary herb. Pick leaves from areas that get watered as they will be sweeter. The skinny tough ones that are growing wild are bitter – perfect for medicine but not so tasty. Cashew nuts balance out the leaves in this pesto.
Use any pesto with pasta, on sandwiches, as salad dressings, for tossing through cooked vegetables or as sauces and condiments
Dandelion Pesto
This pesto is just as versatile as the basil version. Cashew nuts are fairly sweet so balance out the slight bitterness of the dandelion.. I love to add dandelion pesto and mozerella cubes to hot pasta or serve it with a cheese selection.
Equipment
- food processor,
Ingredients
- 2 cups Dandelion leaves - use young ones as the bigger ones can be bitter
- 1/2 cup Cashew nuts
- 1/2 cup olive oil
- 4-5 cloves fresh garlic
- Black pepper to taste
Instructions
- Wash the dandelion leaves and shake dry in a clean dish-cloth
- Roughly chop the leaves and place in your processor with the other ingredients
- Blend well. I like my pestos quite smooth, but the consistency is your choice. Add more olive oil if it seems too dry
- Pour into a clean jar and top with a thin layer of olive oil to stop it drying out.
- Alternatively freeze in ice cube trays. I have a silicone tray with quite large blocks, and always freeze my green pestos