This dandelion and pistachio recipe is a great seasonal twist on a classic pesto
Early spring is a great time to pick dandelions, go out foraging or use this pesto as the motivator to start weeding!
Both dandelion leaves and flowers are edible and easily recognisable, they have a bitter flavour similar to chicory which is balanced out in this pesto by healthy fats and the sweetness of pistachios.
Ingredients: (serves 2)
Dandelion & pistachio pesto:
40g shelled pistachios
25g dandelion leaves
1/2 garlic clove
20g Grana padano
20mL EVOO
S&P
Method: (see photos and videos below)
First, set off on a walk to forage for dandelions. The leaves are long, narrow and toothed with a pointy arrow-like end. They often grow in rosetted bunches with thin petaled yellow flower heads.
Once picked and washed, you're ready to make pesto!
Toast the pistachios in a medium hot pan until they are warm and start to give off a pistachio aroma, then put in the food processor.
Blend the pistachios in a food processor with the Grana padano cheese, garlic clove and EVOO until they form a paste. Add the dandelion leaves, salt & pepper then blend again until smooth. Taste and adjust seasoning if needed.
Cook your pasta shape of choice, gnocchi or butter beans then stir the dandelion pistachio pesto through with a bit of cooking water until it coats your carb of choice.
Enjoy with an extra drizzle of EVOO on top, bon appétit!
Foraging Dandelion:
More about this recipe:
Nothing like free food! Dandelions are quite bitter so I find it important to balance them out with something sweet, savoury and fatty, I've gone for pistachios as they're rightfully having their moment in the spotlight but you could also swap them out for hazelnuts. You can also add a bit of lemon juice if you want a bit more freshness.
Make it vegan by replacing the Grana padano cheese with half pistachios half EVOO (optional: add1 Tbs of nutritional yeast).
Photos:
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