a fresh dandelion pesto with a touch of lemon preserve & toasted coriander served over buckwheat soba noodles
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
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.
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
set noodle water to boil prior to making pesto, following instruction on the packet to cook the noodles. About
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.
Lemon Preserve & Coriander Dandelion Pesto https://chitchaaatchai.com/food/recipes-ayurveda/preserved-lemon-coriander-dandelion-pesto/