Preserved Lemon & Coriander Dandelion Pesto Over Buckwheat Soba Noodles


Lemon Preserve & Coriander Dandelion Pesto

a fresh dandelion pesto with a touch of lemon preserve & toasted coriander served over buckwheat soba noodles 

Course Main Course
Cuisine Ayurveda, Italian
Season Spring, Summer
Quality dry, heavy, oily
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes


Dandelion Pesto

  • 1/3 cup olive oil extra virgin
  • 2 tsp coriander seeds or powder
  • 1 garlic clove small & halved (optional)
  • 1/4 black pepper freshly ground
  • 1/3 cup pumpkin seeds raw or toasted
  • 1 l dandelion bunch 4 cups, cleaned & roughly chopped
  • 1/4 preserved lemon deseeded
  • 1/2 lemon large, juiced + zest
  • pinch red chili flakes optional
  • sea or Himalayan salt to taste

Buckwheat Soba Noodles

  • water for boiling
  • 100 grams buckwheat soba noodles 1 bundle
  • salt to taste


Dandelion Pesto

  1. in a small pan, gently warm up the 1 tablespoon of olive oil, then add the halved garlic, coriander seeds, and black pepper. Toast until garlic turns slightly golden, this helps cut the acidic effect of garlic. then remove from stove and add optional red pepper flakes (if using coriander powder wait to add the powder until the garlic is lightly toasted to prevent burning). set aside

  2. in the food processor add pumpkin seeds, the 1/4 lemon preserve (remove seeds), and the garlic, coriander, black pepper, and red pepper flake oil, and dandelion (cut-off hard bottom stems), pulse until the mixture is finely chopped. Then add half the oil olive and lemon juice, continue to pulse until all ingredients are mixed and finely chopped. 

  3. Add salt if needed, and adjust lemon, and olive oil if needed to attain pesto-like consistency. pour the pesto into a clean jar and top off with the remaining olive oil. Pesto will keep for up to 1 week in the refrigerator. Makes about 1 cup 

Soba Noodles (serves 1-2)

  1. set noodle water to boil prior to making pesto, following instruction on the packet to cook the noodles. About 

  2. in a mixing bowl add about 1-2 T hot noodle water and 2 T pesto. Mix and cover. This will begin to cook the dandelion. When noodles are cooked, strain and toss with the pesto. Top with crumbled pumpkin seeds, lemon zest, and olive oil, if desired prior to serving.

recipe notes

  • this recipe is flexible, adjust olive oil, lemon juice per desired taste
  • since preserved lemon can be salty, avoid adding salt to the pesto, until the  very end or per serving
  • to support digestion, add pesto to hot foods, this will help instantly cook the dandelion 
  • dandelion pesto goes stirred into risotto, spread over roasted root veggies, dolloped into a brothy soup, or over tossed with semolina pasta
  • if you are new to dandelion, and it is too bitter, you may want to add more pumpkin seeds to help mellow the bitterness and extra lemon or substitute half the dandelion with spinach
  • arugula can also be used instead of dandelion for this recipe
  • if you can soak the pumpkin seeds overnight or for 20 minutes, that is ideal to support digestion



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