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Whole wheat pasta with dandelion pesto

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Ingredients for 4 servings:

  • 100 g dandelion
  • 80 g sunflower seeds
  • 150 ml oil (sunflower oil)
  • 2 garlic cloves
  • Salt
  • pepper
  • 500 g pasta (wholemeal pasta) of your choice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

It is recommended to soak the dandelion leaves in water for a quarter of an hour before use so that they lose some of their bitterness. Then cut the dandelion leaves into strips. Peel the garlic cloves and chop them into small cubes. Roast the sunflower seeds in a dry pan until browned and fragrant. Then finely grind the sunflower seeds in a food processor, chopper, or blender. Add all the remaining ingredients to the bowl and blend until you get a nice, thick paste. If it is too thick, add more sunflower oil. Season again to taste. In the meantime, cook the whole-wheat pasta al dente according to the package instructions. Stir the pesto into the pasta and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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