Dawn here: First, I must share that as a kitchen witch, I love to experiment with recipes, altering the ingredients (either by choice or happenstance) and perfecting that just so taste. Many of my measurements are "eyeball" measures, and I like to mix flavors that enhance each other.
I found a common recipe for basic pesto on the internet and realized I didn't have the requisite basil (not enough leaves on my plants, yet) and I also had just used all my pine nuts in a different meal earlier in the week. So, I did what any good kitchen witch does and used the resources I had on hand. With the dandelions taking over my back yard, I went outside with my kitchen shears and harvested a good handful. A quick perusal of the herb pantry revealed I had plenty of pecans, too. I must say the result was, *divine!*
Dawn's Dandelion Pesto
1 c pecans
6 cloves garlic
3 cups whole, organic dandelion greens (sorted, washed)
olive oil (about 2 cups, more or less to preference)
1 c Parmesan cheese
Add first three ingredients to food processer or blender. drizzle olive oil in mixture as you blend the ingredients together. Continue drizzling olive oil until a nice paste consistency. Add 1/2 c parmesan and drizzle more oil while blending ingredients in your processer. Watch the consistency, you want a nice paste mix...add rest of cheese and continue drizzling the oil while you blend the mixture up.
You now have a lovely pesto mix to use in your pizza, pasta or bread dip recipes!
All jarred up and ready to use for pizza, pasta or dip!
Power of Three P Salad
1.5 c Dawn's Dandelion Pesto Sauce
2 c cooked pasta (bowtie or shells work best)
1 c spring peas
1/2 onion, chopped
1 lb chicken, cut into bite size chunks
In large sauce pan, heat olive oil and tenderize onion. Add chicken and brown. Remove from heat and placed cooked chicken and onions in a large bowl. Add pesto sauce, peas and pasta and mix thoroughly.