Serves 2
Measurements are rough and don’t need to be followed precisely.
1 clove of garlic, crushed
One large pinch of salt, coarse sea salt is preferable, or Himalayan pink salt
1 cup dandelion heads, with the green bits pulled off as they are bitter
½ cup pine nuts
¼ – ½ cup olive oil
¼ cup Parmesan cheese, grated.
Salt and Pepper to taste
- Using a blender or a pestle and mortar, crush the garlic with the coarse sea salt and add the dandelion heads to make a paste.
- Add the ½ cup pine nuts (which can be lightly roasted before hand if you prefer) and blend into a paste again.
- Add ¼ cup olive oil, blending all the time, then add additional olive oil a little at a time until you reach the right consistency: like a sauce, but not too runny.
- Add the Parmesan cheese, then salt and pepper to taste.
- Pour over fresh cooked pasta, and serve immediately.
The pesto will keep in the fridge for a couple of weeks, but make sure to add about a half-inch of olive oil to the top of the jar to stop air from getting in and make sure there aren’t bubbles in the jar.
Pour leftover pesto into ice-cube trays and freeze for months. Dandelion Pesto is actually a beautiful, bright yellow. It’ll keep the flavor fresh and the color bright.
Mindful Living 