Going Green!

“Going green” is a hot slogan these days in an effort to be more environmentally friendly. One way my husband and I have contributed to this effort is by participating in a Community Supported Agriculture (CSA). A CSA’s focus is usually on a system of weekly delivery or pick-up of vegetables that support small, independent, labor-intensive, family farms. In doing this, we receive a weekly box of organic and local produce.

My box this week included dandelion greens and beets. I don’t usually eat nor cook with these so having this CSA has definitely introduced me to produce I wouldn’t have purchased on my own. So can I make with dandelion greens and beets?

Well today I focused only on the dandelion greens and beet leaves. The dandelion greens are on the bitter side with a peppery taste, similar to arugula. I didn’t feel like making a salad so… I decided to make a pesto! Because the greens were similar to arugula, I figured it would make for a nice pesto. And because I’m not one to waste anything, I threw the beet leaves in for good measure.

Here’s my recipe for dandelion pesto:

1 bunch dandelion greens – leaves only
1 handful of beet leaves
1 cup pine nuts
1 1/2 cups extra virgin olive oil
1 cup grated fontina cheese

In a blender, add oil and greens a handful at a time.
Process and continue adding greens until all have been processed.
Add pinenuts and process.
Stir in grated cheese and store.

This will last in the fridge for a week or can be frozen in ice cube trays for portioned amounts to use later.

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5 Responses

  1. I got the same in my box last week. I wilted the dandeloin greens with bacon and fig balsamic. This pesto looks refreshing. Maybe on to pf some fish or chicken?

  2. what a great idea for the greens! looks great.

  3. Sounds wonderful….We grew up eating dandelion greens and buds. I may have to try this soon since they are cropping up all over my yard!!!

    Dandelions are good for cleansing the liver and kidneys too.

  4. So you liked the pesto? I made my dandelion greens sauteed, and really didn’t like the taste of them. Beets, on the other hand, I love!

  5. So did you like it? How did it compare to regular basil pesto?

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