September 23, 2017

Dandelion Pesto with Tomato and Bread

Dandelion Pesto with Tomato and Bread
One of the things I like to do most with dandelion is making a pesto. I’ll make it two or three times a year, usually in the spring and the fall when the dandelions are most tender. I pick the ones in the shaded areas because they are less bitter than those that are grown in full sun. Dandelion is really flavorful as far as a bitter green goes, so its companions should round and mellow it out. I don’t have brie cheese at the moment, but it’s something I often pair with the pesto, baked on bread so that the brie is melted and gooey and the pesto takes on a slightly roasted garlic flavor.
Here is the bunch that I picked this morning. Since I have a lot on the property, I’m a bit picky on which leaves to use.

I know it might seem strange for those who have always viewed dandelion as a weed, but it’s an extremely nutritious green (with 500% DV vitamin K and 100% DV vitamin A per 1 cup chopped serving–as such those on blood thinners like Coumadin should abstain) but I hope you give it a try. It could very well save your life if you’re starving one day! Not to mention actually buying it at Whole Foods is expensive.

You can sit it in water for half an hour with salt in order to decrease the bitterness even more, but I like it because the bitterness. It’s also a diuretic if you’re bloating with a bit of water weight. In Traditional Chinese Medicine, it’s canonically used to clear heat and toxins from the blood (due to the bitter and cooling nature.)

Ingredients for the Pesto (makes 1.5 cups):

  • 1 cup washed, chopped dandelion
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • 4 cloves garlic
  • 1/4 cup walnut, pine nuts, or almonds
  • 1/4 cup Parmesan cheese (optional, abstain for vegan recipes or replace with nutritional yeast for flavor)

Ingredients for Sliced Tomato and Bread with Dandelion Pesto

  • 2 tablespoons dandelion pesto
  • 2 thick slices of beefsteak tomato
  • 2-3 slices crusty french bread
  • 1/2 teaspoon dried red pepper flakes.

1. Place all the ingredients for the pesto in a blender/food processor and blend until smooth.
2. Toast bread and arrange on plate with tomato. Spoon pesto over the plate and garnish with red pepper flakes. Serve warm.

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Filed Under: edible, forage, recipes, weed