I used this recipe to make a vegan pesto. A few substitutions for dietary restrictions, plus an extra handful of parsley to make up for the rougher bits of dandelion stems I chopped off. It took a few stops and starts, plus removing half and adding more greens, due to my tiny food processor, but it came together nicely.
- 300g dandelion greens
- 50g parsley
- 1 cup olive oil
- 70g vegan parmesan
- 40g roasted sunflower seeds
- 4 garlic cloves
- 1 1/2 teaspoons salt
I mixed it with sauteed onions from the CSA and some linguini (1 pound). This is a lot of pasta; I assume it will keep until tomorrow. It’ll probably be good cold. Maybe with a side of roasted beets.
Dandelions make a very savory pesto, with a bit of a bite. Consider topping with parmesan cheese for a sweeter taste.
For dessert, I halved my crumble recipe, and quartered the topping, swirling everything together. Some of the berries were in pretty rough shape, and I wanted a little less of a filling-to-crumble ratio this time. Delightly swirly and quite delicious.
Rhubarb Season 