Dandelion pesto

• 50 GRAM DANDELION LEAVES, chopped
• 50 GRAM GRATED CHEESE
• 50 GRAM PINE NUTS
• 2 CLOVES GARLIC
• 1/2 CUP OLIVE OIL
• 1/4 TSP SALT

• 4 TBSP MAYONNAISE
• 1 TBSP VINEGAR
• 1/4 ONION, finely chopped
• 1 TBSP CAPERS
• 2 GHERKINS, chopped
• HANDFUL CHIVES, chopped
• HANDFUL PARSLEY, chopped

Put all the ingredients together in the food processor, mix for 2 minutes. Keep in the fridge.

Pesto is delicious just on a slice of bread, but you can also use it in many recipes. The Worldcook website has a page on recipes with pesto to inspire you.

Another recipe with dandelions is dandelion salad.

Put all ingredients together, add salt and pepper to taste, stir. Particularly good with (deep) fried fish.

Dandelion (Taraxacum Officinale, family of the Asteraceae, just like Common Daisies), is found all over Northern and Western Europe and the United States. As a child I believed, that if you manage to blow all seeds at once, you will be 100 years old. The name comes from "dent de lion", lion's tooth in French; but when I ordered "Salade Dent de Lion" whilst skiing in France, it was just a salad named after a local mountain with that name, because the salad there is called "pissenlit".