Carolyn's Dish / Condiments and Dressings
Dandelion No-Cheese Pesto Recipe
Servings
1 cups
Ingredients
- 3 cloves garlic
- ⅔ cup extra virgin olive oil
- 4 packed cups dandelion leaves
- ¼ packed cup fresh basil leaves only
- ⅓ cup toasted pine nuts or hazelnuts (optional)
- 1 tbsp lemon juice
- 2 tsp honey
- ¾ tsp sea salt
Instructions
- 1
In a high-speed blender or food processor, mince the garlic.
- 2
Add all other ingredients and process until smooth.
- 3
Taste, and add salt if necessary.
- 4
Divide the recipe into two or three portions depending on how much you need at a time; store in airtight container or jar in the refrigerator or freezer.
Tips & Storage
- How to Store
- Store in a glass jar or airtight container in the refrigerator. Most homemade condiments and dressings keep well for 1-2 weeks.
- Serving Tip
- Bring to room temperature before serving for the best flavor. Shake or stir well, as homemade dressings may separate.
- Batch Cooking Tip
- Make a double or triple batch — homemade condiments elevate any meal and are so much healthier than store-bought versions.
Frequently Asked Questions
How do I make Dandelion No-Cheese Pesto?
This Dandelion No-Cheese Pesto recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 8 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this dandelion no-cheese pesto recipe make?
This recipe makes 1 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this dandelion no-cheese pesto?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.