If you’re like me, you’ve been compulsively buying fresh greens like any second now you’re going to start a frozen spinach only diet for eternity.*
The only problem with that you ask? (And, yes, there is only one problem).
Unlike their frozen counterparts, fresh greens do eventually spoil,** so, you have to use them up relatively fast.
Dandelion greens have a stronger flavor than other greens. They’re bitter and peppery, which makes them perfect for a strong garlicky pesto! If you find the dandelions too bitter, try adding more oil or cutting the dandelion with another green, like kale.
If the pumpkin seeds don’t satisfy your BROTEIN needs, I’d recommend adding tempeh bacon. The smokey salty bacon flavor works well with this bright earthy pesto.
And, if pumpkin seeds are not on hand, other nuts and seeds can work as a replacement. I haven’t tried these options, but I imagine cashews, sunflower seeds, almonds, or walnuts would work nicely.
Makes 4 Servings
Total Time: 10 minutes
1/2 bunch dandelion greens
1/4 cups water
3/4 cups pumpkin seeds, plus more for garnish
3 cloves of garlic
1/2 teaspoon salt
Juice from 1 lemon
1 teaspoon oil
8 oz angel hair or spaghetti
- Bring a pot of salted water to a boil and cook pasta according to instructions.
- While pasta is cooking, blend the water, pumpkin seeds, garlic, salt, lemon, and dandelion greens together. I like to keep the sauce a little chunky, but add more water until desired consistency is reached.
- Drain pasta and and put it back in the pot. Add the oil to the pasta and toss to coat. Cover the pasta in the pesto and turn stove burner on low until everything is heated through.
*Hey, frozen spinach ain’t that bad!
** Since I’ve been going to the store less often, I’ve been being really careful with my greens as of late. If you don’t already do so, take your greens and herbs out of the plastic and wrap in paper towels to reduce moisture and keep from spoiling.