Spring is in the air…and unfortunately in most people’s yards in the form of weeds and dandelions. But thanks to this dandelion green and hazelnut pesto recipe from Aran Goyoaga you will never look at dandelions the same again. This pesto is a great topping for soups, salads, sandwiches and of course pesto. It’s the perfect spring recipe from Aran’s article in Where Women Cook magazine (Winter 2013).
- 1 clove garlic, minced
- ⅓ cup hazelnuts
- 2 cups dandelion greens
- 2 TB. grated Parmesan cheese
- ½ tsp. salt
- ¼ olive oil
- Place hazelnuts in a dry skillet and toast over medium-high heat for 5 minutes or until golden. Transfer to a dry kitchen towel and rub together to remove skins.
- Combine garlic and hazelnuts in a food processor and process to a fine powder. Add dandelion greens, Parmesan, and salt, and continue processing. Add olive oil in a steady stream while processing until it comes together into a creamy paste.
- Pesto may be stored in refrigerator up to 3 days or frozen for up to 1 month.
Are you going to try this new spin on pesto?