Preserve Your Produce, Sauces, Pestos, Mustards and Such
Dandelion Pesto
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
