If you can't beat them, eat them! Why waste time, resources and possibly nasty toxic chemicals to battle the much maligned dandelion? They're dense in beta carotene, calcium and potassium. They're also high in inulin—a starchy carbohydrate that helps maintain good gut health. And they're delicious with the right kind of bitter to help promote healthy digestion and to add a complexity to dishes. Our foremothers regularly consumed dandelions and Europeans have never forgotten this fabulously healthy salad green.
This recipe is thick, more like a dip. For a traditional pesto consistency, just go a little easier on the cheese and seeds and add a little more oil.
350 grams of fresh dandelion leaves. Try for a mix of young and older leaves. The large older leaves are more bitter, but add a really interesting flavour to the pesto.
1/2 cup of olive or avocado oil
140 grams of parmesan or romano cheese
60 grams of pumpkin seeds (lightly toast for extra flavour, but not necessary)
4 cloves of garlic
Sea salt to taste