DANDELION PESTO WITH STYRIAN PUMPKIN SEEDS

This is a recipe for dandelion pesto – with Styrian pumpkin seeds and Styrian pumpkin seed oil. (This oil, it’s the best!)

Dandelion Pesto with Styrian Pumpkin Seeds and Pumpkin Seed Oil - by Vienna Sunday Kitchen

The preparation of the dandelion pesto couldn’t be easier:

  • Pick dandelion greens
    It’s best if you pick them from some place with low pollution, like a garden
  • Wash the dandelion greens, mix all of the ingredients until you have a coarse paste.
  • Before serving, eventually add a little bit more oil
  • For preservation, fill into a jar. Cover fully with pumpkin seed oil.
    Stays fresh for about a week.

See? Really easy!

Nothing more to add.

Except maybe, that this pesto has a real strong Styrian accent. Futhermore, when you open the jar, it starts to sing like this:

But also if you don’t understand the pesto’s accent, you will like it anyway!

Enjoy picking you dandelion greens and let me know if you liked it!

Rezept drucken
DANDELION PESTO WITH PUMPKIN SEEDS
5 minute recipe for dandelion pesto - with Styrian pumpkin seeds, Styrian pumpkin seed oil and parmesan.
Prep Time 5 minutes
Servings
persons
Ingredients
  • 1 handfull of dandelion greens
  • 4 tbsp. Styrian pumpkin seeds
  • 4 tbsp. water
  • 4 tbsp. Styrian pumpkin seed oil
  • 1 clove garlic
  • 2-3 tbsp. Parmesan
  • pinch salt and pepper
  • More pumpkin seed oil
You also need:
  • 1 cup jar 125ml or of 1/2 cup size
  • Blender or food pocessor
Prep Time 5 minutes
Servings
persons
Ingredients
  • 1 handfull of dandelion greens
  • 4 tbsp. Styrian pumpkin seeds
  • 4 tbsp. water
  • 4 tbsp. Styrian pumpkin seed oil
  • 1 clove garlic
  • 2-3 tbsp. Parmesan
  • pinch salt and pepper
  • More pumpkin seed oil
You also need:
  • 1 cup jar 125ml or of 1/2 cup size
  • Blender or food pocessor
Instructions
  1. Wash dandelion greens.
  2. Peel and cut small the garlic.
  3. With a blender or food processor, mix all of the ingredients until you have a paste.
  4. Put in the jar and cover with more pumpkin seed oil (until everything is covered).
  5. Can keep in the fridge for at least a few days. I haven't tried it for longer, but in other recipes it even says a few weeks.
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