Dandelion Green Pesto

Take your pesto up a notch with Bowery Dandelion Greens!

10 minutes Yield: 4 servings
  • 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)
Recipe Preparation
  1. 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.
  2. Once the nuts are cool, add them, the parmesan cheese and the garlic to a food processor. Pulse until a paste forms.
  3. Stream in a few tablespoons of olive oil until the mixture is liquid.
  4. Add in a handful of dandelion greens and process while streaming in a few more tablespoons of oil.
  5. Repeat process with the remaining dandelion greens, basil and oil, until the mixture is bright green.
  6. 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.
  7. Heat a large pot of water over high heat. Salt heavily.
  8. Once the water is boiling, cook pasta 2 minutes shy of al dente package directions, reserving 1 cup of pasta cooking water before draining.
  9. 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.
  10. Add the pasta back in, along with extra parmesan cheese and the butter. Stir vigorously until the sauce is glossy and fragrant.
  11. Remove from the heat and serve topped with extra cheese.