Dandelion greens and the Superbowl seems like an unlikely combination. Yet foodies and their finger foods are shared everywhere for upcoming parties at the most watched event on TV. Looking for something different? Interested in making a delicious recipe packed with vitamins and minerals? Dandelions greens are nutritious, packed with fiber and contain some Vitamin C. Perhaps one of the most significant nutrients that dandelion greens provide is potassium. Greens mixed with olive oil, garlic, and Parmesan cheese round out the bitter flavors creating a great sauce for any type pasta, rice or veggies.
Like many of you, I have made pesto with the traditional basil, and it’s delicious. In my wild food journeys, I have made pesto with nettles and it too is delicious. Pesto recipes allow the use of different greens which creates slightly different flavors.
I found this easy to make dandelion greens pesto on tablespoon.com:
- 2 cups torn dandelion pieces (about 1 bunch)
- 3 cloves garlic, smashed
- 1/3 cup grated Parmesan cheese
- 1/3 cup chopped walnuts, toasted and cooled
- 1/2 teaspoon kosher salt
- 1/2 cup olive oil
- In a food processor combine everything except olive oil. Pulse several times, scraping down the sides every few pulses until everything is minced up evenly.
- With the food processor running, slowly drizzle in olive oil until combined. Scrap down sides of bowl and process a little more if needed.
- If using on pasta, remember to save some of the pasta water and add a little at a time with pesto so it helps coat the pasta a little better.
Definitely a touchdown kinda recipe for a super gathering. Enjoy.
Judith Dreyer, MS, BSN, Writer, Speaker, Holistic Health Consultant and Workshop Presenter, Master Gardener.