Pesto is great with noodles, rice, in sauces, soups, salads, as a spread, or a dip.
You can keep pesto in a jar or a container, with some olive oil on top, to keep herbs from oxidizing. Pesto will last in the fridge up to four days or in the freezer for two months.
Ingredients:
- 400 g of dandelion leaves
- 200 g of nasturtium leaves and flowers
- 50 g of parsley leaves
- 2 cloves of garlic
- 3 dl of virgin olive oil
- a teaspoon of salt
- a pinch of black pepper
- 300 g of spaghetti
Preparation:
- Gather dandelion leaves, nasturtium leaves and flowers and parsley.
- Wash and drain the them well.
- Chop the leaves and flowers and put them in a blender. Add garlic, olive oil, salt and pepper and blend well.
- Boil salted water in a big pot and cook spaghetti following the instructions on the package.
- When done, drain spaghetti and mix them with a few tablespoons of pesto.
