Dandelion Pesto

Many, MANY years ago my sister made Dandelion Wine. There was some unfortunate sediment, and it wasn't the most delicious beverage, but it was the first time that I became aware of dandelions being something more than an aggravation in the yard (or for us kids, a complete wonder, because blowing dandelion seeds was SO MUCH FUN!). Fast forward to last week (about 21 years after the dandelion wine) and a good friend shared with me two interesting facts: 1) "Dandelion" in German is Löwenzahn (which I think translates to Lion's tooth) and 2) you can use dandelion leaves to make pesto. Mind. Blown. 

On our way home from the park tonight we picked a big handful of dandelion leaves. I should be very clear that we picked dandelion leaves from our own home, and I say that because I would hate for someone to think we infringed on someone else's stash of leafy-green goodness, and also because I was reasonably sure the dandelions in my yard hadn't been peed on.

I used a basic pesto recipe, just swapping the basil for dandelion leaves, but the dandelion leaves were a smidge bitter, and because both my kiddos LOVE basil pesto, I added a drop of Basil Essential Oil to give just a little bit of familiarity (so that the littles wouldn't revolt, you understand). 

So, if your yard has NOT been sprayed for weeds, I'd recommend giving this recipe a try and heading out to harvest your own little stash of leafy-green goodness. What? You don't have a pesto recipe?!?!? OK, below is what I did (mostly):

Ingredients                                                                                                                                                                        Dandelion leaves (about 2 packed cups)                                                                                                                                 1/2 Cup Pine Nuts (roasted)                                                                                                                                                    1/2 Cup Olive Oil                                                                                                                                                                           2 Cloves Garlic                                                                                                                                                                               1 Large Chunk Parmesan Cheese

**1 drop of Basil could lead to two, but I wouldn't add any more. This is, after all, powerful stuff! 

Mix all of the above in a high-speed blender such as a VitaMix and voila! 

It should be noted that we never use anything but dōTERRA Essential Oils. They are Certified Pure Therapeutic Grade oils and absolutely safe to ingest and cook with.

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