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!