May
30
2009
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Dandelion Pesto

Dandelions in Northern Norway

Dandelions in Northern Norway

Inspired by Johanna’s thrifty thoughts about dandelions this May 2009, I am including my best dandelion leaf recipe.

Dandelions are nature’s own gift to you in the Spring as their leaves have a strong cleansing effect on the kidneys and gallbladder.

Dandelion leaf has a bitter flavor which you can tone down by soaking for a half an hour or so in water before using in salads and other foods.

The slightly bitter, leafy green taste of dandelion leaf complements barbecued meats and vegetables perfectly.

Dandelion Pesto

1 liter or 1 quart dandelion leaves
1 dl or 1/2 cupVästerbotten or parmesan cheese, grated
3 1/2 dl or about 1 1/2 cups canola or olive oil
1 dl or 1/2 cup pine nuts

Soak the leaves in water for 1/2-1 hour. Pat dry and chop roughly. Blend in a food processor with the remaining ingredients until the mixture has become a smooth paste.

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