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Fresh Dandelion Green Pesto Pasta Recipe Easy Homemade Pine Nut Pecorino Delight

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A vibrant and fresh pesto pasta made with foraged dandelion greens, toasted pine nuts, and Pecorino Romano cheese, delivering a unique balance of bitter, nutty, and creamy flavors. Quick and easy to prepare, perfect for spring and summer meals.

Ingredients

Scale
  • 4 cups dandelion greens, washed and tough stems removed
  • 1 cup fresh basil leaves
  • 2 large garlic cloves, peeled and roughly chopped
  • ½ cup pine nuts, toasted
  • ½ cup Pecorino Romano cheese, finely grated
  • ⅓ to ½ cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 12 ounces pasta (spaghetti, linguine, fusilli, or penne)

Instructions

  1. Rinse the dandelion greens thoroughly to remove any grit. Remove the thick stems and roughly chop the leaves. Roughly chop the basil leaves as well.
  2. Heat a dry skillet over medium heat. Add the pine nuts and toast, shaking the pan frequently, until golden and fragrant—about 3-4 minutes. Remove from heat and set aside to cool.
  3. Bring a large pot of salted water to a boil. Add your pasta of choice and cook according to package instructions until al dente (usually 8-10 minutes). Reserve about ½ cup (120 ml) of pasta water before draining.
  4. In a food processor, combine the dandelion greens, basil, garlic, toasted pine nuts, and grated Pecorino. Pulse a few times to start breaking everything down.
  5. With the processor running, slowly drizzle in the olive oil until the mixture reaches a creamy, spreadable consistency. Scrape down the sides once or twice if needed. Add lemon juice, salt, and pepper to taste. If the pesto is too thick, add a tablespoon of reserved pasta water to loosen it.
  6. Return the drained pasta to the pot or a large bowl. Add the pesto and toss well to coat all the noodles evenly. Add more pasta water if needed to help the sauce cling.
  7. Plate the pasta and garnish with extra toasted pine nuts and a sprinkle of Pecorino. Add freshly cracked black pepper on top. Serve immediately while hot.

Notes

Toast pine nuts lightly to avoid bitterness. Pulse the food processor rather than running continuously to preserve vibrant green color. Reserve pasta water to adjust pesto consistency. For vegan version, omit Pecorino and add nutritional yeast. Use gluten-free pasta for gluten-free diet. Store leftover pesto in airtight container with olive oil on top for up to 3 days.

Nutrition

Keywords: dandelion greens, pesto pasta, pine nuts, Pecorino, homemade pesto, easy pasta recipe, spring recipe, fresh greens, vegetarian pasta

Find it online: https://yumbelle.com/fresh-dandelion-green-pesto-pasta-recipe-easy-homemade-pine-nut-pecorino-delight/