Dandelion and Pumpkin Seed Pesto Recipe
Getting close to Mother Nature never tasted better!
Weed your garden and enjoy a new taste treat at the same time.
- 3/4 cup unsalted, hulled pumpkin seeds
- 2 or 3 garlic gloves, chopped
- 2 cups, loosely packed, raw dandelion greens
- 1/4 cup grated parmesan cheese
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- 1/2 teaspoon salt
- Black pepper or a tiny sprinkle of Cayenne Pepper for a kick
Preheat the oven to 350°F. Roast the pumpkin seeds onto a cookie sheet until they are starting to become fragrant, about 5 minutes. Put them aside so they can cool.
Chop the garlic and pumpkin seeds together in a food processor until they are a fine texture. Roughly chop the dandelions and add them with the parmesan and lemon juice. Process them until they are combines. You will need to stop the processor occasionally to scrape down the sides. Yes, the combination will become thick and difficult to process. You’re doing fine.
Pour in the olive oil a little at a time and process until the pesto is smooth. Add the salt and pepper and… Presto Pesto!