Dandelion Pesto

I meant to make a lot of recipes with dandelions back in April and May, when they were actually flowering, but being the disorganised soul that I am, I got round to doing it today (5th June 2016)

So that wasn’t quite as cringe as I expected it to be…though I clearly need to work on my camera and lighting skillz.

I did forget to mention how much of each ingredient I included though, and while a lot of it was guesswork, I did weigh the dandelion leaves, so here’s roughly what went in:

150g dandelion leaves

50g Italian Hard Cheese

50g pine nuts (toasted)

2 garlic cloves 

A few good sloshes of olive oil 

A scattering of salt 

A grind or two of pepper 

I had it with some pasta and a bit more cheese, and while it was definitely more tangy than basil pesto, once it was mixed with some hot pasta, this wasn’t a bad thing. Plus it tasted a hell of a lot nicer than the stuff you get out of a jar, so if your lawn is as overgrown as mine, give it a go.

Oh, and while I did need to pee afterwards, it wasn’t an emergency situation! So all’s well that ends well!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s