I remember my father used to spend hours to digging out dandelions by the root and I always thought of them as one of the most ‘annoying’ weeds that find a way to spread in your yard. Then I came across them in the grocery story and decided it was time to experiment with different ways to prepare and use them. Dandelion greens are the most nutritious leafy vegetable that you can buy, slightly bitter and earthy. Cultivated dandelion greens from the store are less bitter than the wild ones, but in both cases taste great when properly prepared. Blanching them first for few minutes will help to get rid of some of the bitterness. Pairing them with salty Parmesan cheese, nuts and red wine vinegar will compliment the taste. Divide any pesto leftovers into portions and keep in on hand in the freezer. I served these chicken skewers with wild rice and a side of garden salad. This pesto is also great with pasta, scramble eggs or flat bread.
Similar recipe: Pasta with Spinach Pesto and Bacon Bites
Ingredients: Pesto: makes ~ 1/3/4 cup Chicken Skewers Directions:
Chicken Skewers with Dandelion Pesto
Boil the dandelion greens for 3 minutes. Using tongs or a slotted spoon, transfer the dandelion greens into the ice water. After couple of minutes, drain the greens in a colander, then squeeze it to press out excess water.
Serve immediately with fresh garden salad.
Pesto: makes ~ 1/3/4 cup