Dandelion is starting to blossom everywhere, but some plants are still in the leafy stage. Those are the best to pick now; once the flower opens, the leaves get a more intense bitter flavor. When they already have some flower buds in the middle, you can use those as well.
The bitterness of dandelion greens is actually a very healthy one; it stimulates our gallbladder and liver to produce more digestive juices.
Here's what you need for a delicious dandelion pesto:
- 2 cups dandelion greens
- 1/3 cup extra virgin olive oil
- 3 cloves of garlic
- 1/2 cup sunflower seeds
- a pinch of sea salt