Dandelion Green Pesto
Take your pesto up a notch with Bowery Dandelion Greens!
10 minutes Yield: 4 servings
Made for Bowery By
Sari Kamp is a Brand Marketing Coordinator at Bowery, working on brand partnerships, activations, and events. Sari loves creating new recipes showcasing the best Bowery has to offer!
Featured Bowery Ingredients
- 1/2 cup raw, unsalted walnuts
- 3 cloves garlic
- 1/2 cup parmesan cheese (plus more for serving)
- 1 cup extra virgin olive oil
- 3 clamshells Bowery Dandelion Greens
- 2 clamshells Bowery Basil
- 1 pound pasta (optional)
- 3 tablespoons butter (optional)
- Heat a small skillet over medium heat. Once warm, add in the walnuts and cook until lightly golden and toasty smelling, about 7 minutes. Stir often to discourage burning. Set aside to cool.
- Once the nuts are cool, add them, the parmesan cheese and the garlic to a food processor. Pulse until a paste forms.
- Stream in a few tablespoons of olive oil until the mixture is liquid.
- Add in a handful of dandelion greens and process while streaming in a few more tablespoons of oil.
- Repeat process with the remaining dandelion greens, basil and oil, until the mixture is bright green.
- Transfer to an airtight container and store in the fridge for 1 week, or in the freezer for up to 6 months. If using immediately to make pesto pasta, follow instructions below.
- Heat a large pot of water over high heat. Salt heavily.
- Once the water is boiling, cook pasta 2 minutes shy of al dente package directions, reserving 1 cup of pasta cooking water before draining.
- After draining, add the pesto to the pasta pot and lower the heat all the way. Add in 1/2 a cup of reserved pasta water.
- Add the pasta back in, along with extra parmesan cheese and the butter. Stir vigorously until the sauce is glossy and fragrant.
- Remove from the heat and serve topped with extra cheese.