Found everywhere and often treated a weed, Dandelions are natures body cleanser. The leaves, flowers and roots are all edible, tasty and fantastically nutritious! Among other health benefits, they support relief from liver disorders, acne and anemia and are good for supporting weight loss, skin care and maintaining bone health.
Dandelion Greens have a spicy, peppery flavor and slightly bitter, adding a nice flare to any mixed greens salad. In this recipe for Dandelion Pesto, which is adapted from the Alchemy of Herbs by Rosalee de la Forêt, the spicy flavor is toned down a bit with all the other ingredients mixed in.
Please note: Many homeowners use fertilizers and pesticides on their lawns and gardens. Make sure you are picking only untreated flowers, leaves and stems when you go foraging.
Also make sure to clean all plant parts really well. They grow very close to the ground and often have a lot of sand stuck in the base of the plant, and ants in the flowers. Soak the flowers in water while you clean the leaves and use them to brighten up your salad.
- 1/2 cup shelled pine nuts OR cashews
- 3 garlic cloves minced
- 2 cups chopped fresh dandelion leaves loosely packed
- 1 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1/2 cup extra virgin olive oil OR coconut oil
- 1/2 tsp salt
- 1 tsp turmeric powder
- 1/2 tsp freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese OR Nutritional Yeast
- Place all ingredients except the Parmesan into a blender or food processor. Process until smooth. If it’s too thick, slowly add a bit more olive oil.
- Add the Parmesan and continue to blend until the mixture has a smooth consistency.
- Refrigerate, and eat within 3 days.
Use it on pasta or zucchini noodles for a healthy dinner just like you would a regular pesto!