Dandelions are dandy!

Don’t fear these weeds—eat them

With spring right around the corner, gardening is on the minds of many folks. And with gardening come weeds, especially pesky dandelions. Why not make friends with them this year? (They are edible, after all.) Here is a recipe from theKitchn.com for dandelion-pumpkin seed pesto that may help:


3/4 cup unsalted hulled (green) pumpkin seeds

3 garlic cloves, minced

1/4 cup freshly grated parmesan cheese

2 cups dandelion greens, loosely packed

1 tablespoon lemon juice

1/2 cup extra virgin olive oil

1/2 teaspoon kosher salt

black pepper, to taste


Preheat oven to 350 degrees. Pour pumpkin seeds onto baking sheet and roast until fragrant—about five minutes. Remove from oven and let cool. Pulse garlic and pumpkin seeds together in food processor until very finely chopped. Add parmesan, dandelion greens and lemon juice and process until ingredients are combined. Add olive oil and process until pesto is smooth. Mix in salt and pepper. Yum!