"I took a class called plant based healing medicine where we learned about all the benefits of dandelion greens, so I had to experiment with using them in different ways. I steeped it as a tea, used it in tinctures, and let me tell you this pesto is by far the best way to eat it. Those experiments led to the creation of this beautiful pesto about two years ago, but I forgot about it until recently when I stumbled upon the greens at the grocery store."
Vegan Dandelion Pesto With Sundried Tomatoes and Crispy Chickpeas
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A Note from Feedfeed
Dandelion greens are available at many farmers markets or well-stocked grocery stores near the kale. They have a peppery, almost sweet flavor that makes an unconventional pesto when blitzed with nuts, lemon and olive oil. If you can’t find dandelion greens, you can make this with spinach, kale or basil.
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- Recipe Card
Prep time 5mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
ingredients
Dandelion Pesto
- 2 cups dandelion greens
- 1 1/2 cups basil
- 2 cloves garlic
- 1/2 cup cashews, toasted
- 1/4 cup walnuts, toasted
- 1/4 cup nutritional yeast
- 1/4 cup parsley
- 1/4 cup olive oil
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/12 teaspoon salt
Method
Pesto Instructions
Step 1
Add all pesto ingredients to a high-speed food processor. Process until smooth and creamy.
ingredients
Pasta + Toppings
- 16 ounces your favorite pasta
- crispy chickpeas
- sundried tomatoes
Pasta Instructions
Step 1
Bring a large pot of generously salted water to a boil. Cook pasta as directed on packaging.
Step 2
Once pasta is done cooking, drain and leave about 1-2Tbs of pasta water in the pot. Add the pesto and a few more tablespoons of olive oil. Stir to incorporate.
Step 3
Serve and top with crispy chickpeas and/or sundried tomatoes.