Dandelion Pesto
This Minty Broad Bean Salad is such a good way to use fresh broad beans. Today I picked the first ones of the season and, as there are lots of new leaves on the mint, it seemed a good idea to make this salad. The larger beans have a tough outer skin which has to be removed and that can take a while but is definitely worth it. Alternatively, use very young beans as the skin isn’t bitter, although the beans are not as tasty. I have previously made this with cherry tomatoes, but the saltiness of the tomatoes is so much better. The nuts add some crunch to the dish, but you could leave them out. As with all salads, they are easy to adapt, so experiment with whatever you have.
Use any pesto with pasta, on sandwiches, as salad dressings, for tossing through cooked vegetables or as sauces and condiments
Dandelion Pesto
This pesto is just as versatile as the basil version. Cashew nuts are fairly sweet so balance out the slight bitterness of the dandelion.. I love to add dandelion pesto and mozerella cubes to hot pasta or serve it with a cheese selection.
Prep Time
15 minutes
Equipment
food processor,
Ingredients
2 cups Dandelion leaves - use young ones as the bigger ones can be bitter
1/2 cup Cashew nuts
1/2 cup olive oil
4-5 cloves fresh garlic
Black pepper to taste
Instructions
Wash the dandelion leaves and shake dry in a clean dish-cloth
Roughly chop the leaves and place in your processor with the other ingredients
Blend well. I like my pestos quite smooth, but the consistency is your choice. Add more olive oil if it seems too dry
Pour into a clean jar and top with a thin layer of olive oil to stop it drying out.
Alternatively freeze in ice cube trays. I have a silicone tray with quite large blocks, and always freeze my green pestos
Copyright@barefootlife
Refund and returns policy. If you are not 100% satisfied with your purchase, let me know by email, and I will refund you in full. As the products are digital, I trust that you will be honest and only request a refund in genuine circumstances. Dismiss