Dandelion Pesto Pasta

Get the dandelions while you can.

Here is a lovely little Spring pasta for you to try. We are heating up here in Arizona and I will have to move to more Pitta-pacifying foods soon. But I just love the dandelion greens so much that I wanted to share a fun little recipe for you to try. But why you may be asking should I eat this pesky weed? Here are just a few reasons.

Traditionally dandelion is used for gall bladder and urinary disorders, gallstones, constipation, edema associated with high blood pressure and heart disease, skin disorders, gout, arthritis, and eczema. Plus, it aids in healing hepatitis, liver disease, and cirrhosis because it increases bile production and cleanses blood stream. It is high in magnesium and is also a natural anti-inflammatory. If that doesn't sell you it's goodness then I don't know what will. Dig in and enjoy.

Print the recipe here.

INGREDIENTS (organic if possible)

Dandelion & Rocket Pesto (vegan and gluten free):

• 2 bunches fresh dandelion greens

• 1 handful rocket or arugula if you cannot find rocket

• 1 handful fresh basil leaves

• 1/3 cup Pine nuts

• 1/3 cup Cashew nuts 

• 3 tablespoons Olive oil 

• Himalayan Salt (to taste)

• Black pepper (to taste)

• Cumin seeds (1-2tsp)

• Chili flakes –  a large pinch to taste

• 1 lemon juiced

• 1 package quinoa pasta

DIRECTIONS

• Wash the dandelion thoroughly and spin to dry.

• Bring a large pot of water to the boil.

• Submerge the dandelion and leave to boil for 1 minute.

• Take the dandelion out of the water and rinse with cold water.

• Place in a food processor with rocket, fresh basil, olive oil, pine nuts, cashew nuts, 1 squeezed lemon, Himalayan rock salt, black pepper, chili flakes and toasted cumin seeds.

• Blend until smooth texture. (If you feel really ambitious you can make with a mortar & pestle.)

• Cook pasta and toss with pesto.