Dandelion Pumpkin Seed Pesto

Dandelion Pumpkin Seed Pesto - 1 Guiding Stars

Active Time

10 min.

Total Time

15 min.

Servings

8 (43 g)

During the spring and summer, many farmers’ markets provide gourmet dandelion greens that outperform any greens you might harvest from your own back yard. For safety and flavor, they can’t be beat. That said, dandelions are easy to recognize, so if you’re confident that your yard is free of toxic fertilizers and chemicals, this recipe is a wonderfully fun way to enjoy foraging for wild food with your family.

Ingredients

¾ cup (green) pumpkin seeds, unsalted hulled
3 garlic gloves, minced
¼ cup parmesan, freshly grated
1 bunch dandelion greens (about 2 cups loosely packed)
1 Tbsp. lemon juice
⅓ cup extra-virgin olive oil
¼ tsp. kosher salt
Black pepper, to taste

Directions

Preheat the oven to 350º F. Pour the pumpkin seeds onto a shallow-rimmed baking sheet and roast until fragrant, about 5 minutes. Remove from the oven and cool.
Pulse the garlic and pumpkin seeds together in a food processor until finely chopped.
Add parmesan cheese, dandelion greens and lemon juice and process continuously until combined. Stop the processor every now and again to scrape down the sides of the bowl. The pesto will become very thick and difficult to process.
With the processor running, slowly pour in the olive oil and process until the pesto is smooth. Add salt and pepper.

Nutritional analysis per serving: Calories 185; Total Fat 16g (21% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 2mg (0% DV); Sodium 130mg (6% DV); Total Carbohydrate 4g (1% DV); Dietary Fiber 1.5g (4% DV); Total Sugars 0g; Includes 0g Added Sugars (0% DV); Protein 7g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 4% DV; Vitamin K 90% DV; Magnesium 20% DV; Phosphorus 15% DV.