• Recipes
• Sauces, marinades and dressings
• Pesto
• Dandelion walnut pesto-spread

Spring is taking its sweet time this year, and the lack of asparagus and peas is making me antsy. I picked up some dandelion greens because they were the closest I could get to seasonal cheer; their bitterness called out for some nice, rich walnuts and a bit of sweet citrus, hence this spread/pesto thing. Although the recipe happens to be vegan, I am not, so I've been using it in a sandwich with cucumber slices and Beecher's No Woman cheese on homemade bread. I highly recommend the combination; I suspect it would also be good as a traditional sort of pesto on pasta situation, or as a dip for crudite, or whatever else you use pesto for (which, in my case, may or may not include eating with a spoon). <br /> <br />Just so you know, this can be made with an immersion blender (that's how I did it, since it's what I have) but it would be MUCH easier with something like a food processor.

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