Best 2 Dandelion Pesto Recipes

**Dandelion Pesto: A Unique and Flavorful Twist on a Classic**

Dandelion pesto is a unique and flavorful twist on the classic Italian sauce. Made with fresh dandelion greens, this pesto has a slightly bitter and peppery taste that pairs well with a variety of dishes. It's also a great way to use up dandelion greens, which are often considered a weed. This article provides two delicious recipes for dandelion pesto: a traditional pesto and a vegan pesto. Both recipes are easy to make and can be used in a variety of ways. Whether you're looking for a new way to enjoy dandelion greens or simply want to try something different, dandelion pesto is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

DANDELION PESTO AND SAUSAGE PASTA

Dandelion Pesto and Sausage Pasta image

I enjoy making this on Friday nights while drinking a great Chianti. You can substitute arugula or broccoli rabe for the dandelion greens, if desired. You can substitute pistachios for the pine nuts, if desired.

Provided by Amy Hunter Shaw

Categories Main Dish Recipes Pasta Pesto Pasta Recipes

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

2 bunches dandelion greens, stems and center ribs discarded and leaves cut into 2-inch pieces
1 pound orecchiette pasta
¾ cup grated Parmesan cheese, plus more for garnish
½ cup pine nuts
½ cup mascarpone cheese
¼ cup olive oil
salt and ground black pepper to taste
½ pound bulk Italian sausage

Steps:

Bring a large pot of lightly salted water to a boil; add dandelion greens and cook until softened, about 1 minute. Transfer to a bowl with a slotted spoon, leaving water in the pot.
Return dandelion cooking water to a boil; add orecchiette and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup pasta water.
Process 3/4 of the dandelion greens in a food processor until finely chopped. Add Parmesan cheese, pine nuts, mascarpone cheese, and olive oil; process until pesto is smooth. Season pesto with salt and black pepper.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir orecchiette, dandelion pesto, reserved pasta water, and remaining dandelion greens into sausage; bring to a simmer, reduce heat to low, and cook until slightly reduced, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese.

Nutrition Facts : Calories 705.4 calories, Carbohydrate 74.7 g, Cholesterol 47 mg, Fat 36 g, Fiber 9.6 g, Protein 27.2 g, SaturatedFat 11.3 g, Sodium 642.5 mg, Sugar 3.3 g

DANDELION PESTO

Dandelion Pesto image

Yes, the notorious dandelion, or taraxacum officinale has long been a nutritious supplement to salads, stir-frys, soups, condiments, and medicinally. Dent-de-Lion or Teeth of the Lion as the French say, is a plant worthy of respect being off the charts in vitamins A,B,C,D, potassium and other minerals. Below is a hearty pesto that will be the talk of the dinner party. So if you are feeling adventurous give it a try, you will not be disappointed. NOTE: Only harvest from organic gardens or untreated lawns.

Provided by TheUrbanAbo

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 6

Ingredients

2 cups dandelion greens
½ cup olive oil
½ cup grated Parmesan cheese
2 teaspoons crushed garlic
1 pinch salt to taste
1 pinch red pepper flakes, or to taste

Steps:

Place dandelion greens, olive oil, Parmesan cheese, and garlic in a food processor; blend until smooth. Season with salt and red pepper flakes.

Nutrition Facts : Calories 74.3 calories, Carbohydrate 0.9 g, Cholesterol 2.2 mg, Fat 7.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.4 g, Sodium 43.7 mg, Sugar 0.1 g

Tips:

Use fresh dandelion leaves: The younger and more tender the leaves, the better the pesto will taste. You can find dandelion leaves in your backyard, at a farmer's market, or in some grocery stores.
Wash the dandelion leaves thoroughly: Dandelion leaves can be gritty, so it's important to wash them well before using them. Rinse them in cold water and pat them dry with a paper towel.
Use a food processor or blender: A food processor or blender will make quick work of making the pesto. If you don't have either of these appliances, you can chop the ingredients by hand, but it will take a little longer.
Adjust the ingredients to your taste: The recipe below is a starting point. You can adjust the amount of Parmesan cheese, olive oil, and garlic to suit your own taste.
Use dandelion pesto as a condiment: Dandelion pesto can be used as a condiment on pasta, pizza, sandwiches, and wraps. It can also be used as a dip for vegetables or crackers.

Conclusion:

Dandelion pesto is a delicious and versatile condiment that can be used in many different ways. It's a great way to use up fresh dandelion leaves and it's a healthy alternative to traditional pesto. So next time you're looking for a new way to enjoy dandelion leaves, give this dandelion pesto recipe a try.