Dandelion & Pumpkin Seed Pesto

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If you're not familiar with dandelion greens, they're slightly bitter and earthy on their own and are one of the heartier greens — like kale or even collard greens.

Makes about 1 cup

3/4 cup unsalted hulled (green) pumpkin seeds
3 garlic gloves, minced
1/4 cup freshly grated vegetarian parmesan (optional)
1 bunch dandelion greens (about 2 cups, loosely packed)
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Black pepper, to tasted

Preheat the oven to 350°F. Pour the pumpkin seeds onto a shallow-rimmed baking sheet and roast until just fragrant, about 5 minutes. Remove from the oven and allow to cool.

Pulse the garlic and pumpkin seeds together in the bowl of a food processor until very finely chopped.

Add parmesan cheese, dandelion greens, and lemon juice and process continuously until combined. Stop the processor every now and again to scrape down the sides of the bowl. The pesto will be very thick and difficult to process after awhile — that's ok.

With the blade running, slowly pour in the olive oil and process until the pesto is smooth. Add salt and pepper to taste.

A great tip to avoid that dark green/black layer that can form on the top of fresh pestos: lay plastic wrap coated with a little olive oil directly over the pesto and seal it in a container with an air-tight lid. The pesto will keep for 4-6 days this way, refrigerated, or several months frozen.

Source: The Kitchn

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