![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
I blame Chopped.
For the record, I totally blame Chopped for the fact that I made dandelion cheddar pecan pesto last night.
And it was amazing.
About 2/3 cup washed, blanched, squeezed dandelion (yes, this was from my yard, but I managed to get some thistle leaves in there and had to sort it all out by leaf shape in my sink, so know that they carry cultivated dandelion green at whole foods etc.)
About 1/2 cup pecans
About 2-3 oz very sharp cheddar
1 clove garlic
2 tsp frozen basil (maybe 6-7 leaves?)
splash of lemon juice
pinch of sea salt
Pureed in food processor.
So good. I have topped mini-pizzas with it; I will mention here if it turned out to be awful on mini-pizza, but I don't think it will be. I also made an olive onion herbed tapenade. And yes, this was because it's a week till payday and these were the things I had. The tasty things that I had.
And it was amazing.
About 2/3 cup washed, blanched, squeezed dandelion (yes, this was from my yard, but I managed to get some thistle leaves in there and had to sort it all out by leaf shape in my sink, so know that they carry cultivated dandelion green at whole foods etc.)
About 1/2 cup pecans
About 2-3 oz very sharp cheddar
1 clove garlic
2 tsp frozen basil (maybe 6-7 leaves?)
splash of lemon juice
pinch of sea salt
Pureed in food processor.
So good. I have topped mini-pizzas with it; I will mention here if it turned out to be awful on mini-pizza, but I don't think it will be. I also made an olive onion herbed tapenade. And yes, this was because it's a week till payday and these were the things I had. The tasty things that I had.