MEDFORD, Ore. -- NewsWatch 12's Erin Maxson is 'In the Garden' with OSU Master Gardener Kenda Swartz for a look at eating dandelions.
Dandy Pumpkin Seed Pesto
From pest to pesto, this tasty recipe can be used on pasta, sandwiches, crackers and even baked potatoes.
1 bunch of dandelions (enough for two medium-packed cups)
¾ cup pumpkin seeds
1 tbsp sesame seeds
3 unpeeled garlic cloves
1 tbsp lemon juice
¼ cup nutritional yeast
½ cup olive oil
Salt and pepper to taste
Heat oven to 350°. Place pumpkin seeds, sesame seeds and garlic cloves in a shallow baking sheet, drizzle with olive oil, and lightly salt. Roast seeds for 5 minutes and remove from the pan. Continue to roast garlic for another 15 minutes.
Peel the garlic then place the cloves and seeds in a blender or food processor and pulse until crumbly, like the consistency of damp sand.
Add dandelion greens, lemon juice, and ¼ cup olive oil and blend or process until well combined. Dig around with a spoon or spatula to scrape off the edges. Taste test often.
Add nutritional yeast and pour in remaining olive oil as the machine is running. Salt and pepper to taste. Eat. Enjoy!