Dandelion Greens Pesto with Fettuccine
The organic red-stemmed dandelion greens (pissenlit rouge) at the farmers market looked so perky and pretty, I couldn’t pass them up, but had no idea what I would do with them.
Turns out there was fresh fettuccine in the fridge and there seemed to be some affinity…
Dandelion greens are bitter and peppery. I paired the edgy greens in a pesto with a 3:1 ratio of slightly sweet and soft baby spinach to tone them down, but not too much. Parmesan and fruity olive oil balance the bitter flavors. Lemon juice adds bright notes. It is an intriguing yet tasty departure from our beloved basil pesto.
And apparently dandelion greens are a top source of prebiotics, a specific carbohydrate that feeds probiotics. Prebiotics are high in an indigestible fiber called inulin, which enhances the gut’s production of friendly bacteria. (Source: Cooking Light)
Dandelion Greens Pesto Recipe
Dandelion Greens Pesto
- 3 c. dandelion greens, trimmed, rough chopped
- 1 c. baby spinach
- 1/3 c. walnut pieces
- 1 T. lemon juice
- 1 garlic clove, smashed
- 1/2 t. kosher salt, or to taste
- 1/3 c. parmesan, grated
- fruity olive oil
Chop dandelion greens, spinach, walnuts, lemon juice, garlic, and salt in a food processor. Stop and add parmesan. Blend briefly. Stop and scrape down sides then run processor while slowly streaming in enough olive oil to achieve a pesto consistency.
Cook 9 oz. fresh fettuccine according to package instructions. Toss with dandelion greens pesto.
Try my Baby Golden Beet Salad with Dandelion Greens, recipe here.
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