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Dandelion And Walnut Pesto
This dandelion and walnut pesto is full of fabulous flavour and the ultimate forager's treat.
Ingredients
- 3 tbsp walnuts roughly broken
- 1 clove garlic
- 1 cup dandelion leaves washed and dried
- 1 cup parsley
- 1/2 lemon juice only
- 1 tsp English mustard
- 1 tsp honey
- 3 tbsp parmesan grated
- 1/3 cup olive oil or as much as you need
- salt and pepper to taste
Instructions
- Toast the walnuts in a dry pan for about 1 minute till golden and aromatic then tip out of pan and cool
- Pulse the nuts and parmesan in mini food processor then add the parsely and dandelion leaves, lemon juice, mustard, honey and seasoning and pulse a few times to break everything down.
- Add the parmesan and drizzle in the olive oil as you pulse again to get the consistency of pesto that you like
Notes
Your dendelion pesto will keep for about 2 weeks in the fridge in a lidded jar, Top up with olive oil as you use it to stop it discolouring.
You canm freeze pesto in ice cupe trays for up to 6 months.
Nutrition
Calories: 241kcalCarbohydrates: 5gProtein: 3gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 3mgSodium: 70mgPotassium: 146mgFiber: 1gSugar: 2gVitamin A: 1298IUVitamin C: 27mgCalcium: 79mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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