This Dandelion Greens Gremolata is the perfect backyard farm to table meal! Serve it over pasta, roasted potatoes, grilled tofu, or even spread on some crispy bread!
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Finally—a Dandelion Recipe on Fried Dandelions!
For years I have been asked “do you have any dandelion recipes?” I mean, it would seem obvious that a blog called Fried Dandelions would. The name for my blog was inspired by the fried dandelions I was served as a 4 year old, at a farm class about foraging that I went to with my mom. And I have been meaning to do something related to dandelions for years! I think you’ll agree that this Dandelion Greens Gremolata was worth the wait!
What is a Gremolata?
A gremolata is a little bit similar to a pesto sauce. It is usually made from parsley, lemons, and garlic, and can be sprinkled over just about anything you like! I make my Dandelion Greens gremolata with….dandelion greens, lemons, garlic, toasted walnuts, and some olive oil so that I can drizzle it over pasta. We’ve also served it over roasted potatoes which is equally delicious and naturally gluten free! Unlike my pesto sauce, I chop my gremolata with a knife so it has a more chunky, rustic look to it. You could pulse it in the food processor if you like, but I really prefer the texture of just chopping it up!
Are Dandelions Edible?
Yes! Most of the dandelion plant is edible. In fact— you can eat everything except for the stem which tends to be too bitter. The leaves have an earthy taste, sort of like arugula. I’ve seen people use the flowers to make “honey.” And of course, you can make fried dandelion blossoms! And the root can be roasted and used to make tea. I don’t get many dandelions growing in my yard, so I’ve thought of scattering seeds in a big flower pot I have in my veggie garden and growing some at home to experiment with. In the meantime, my local grocery store sells bundles of dandelion greens in the produce section with the other lettuces and greens!
Eat your greens!
We try (try being the operative word) to incorporate greens into most of our meals. It’s fun to mix and match and have a variety of greens so that we don’t get into a rut. Here are some of our favorite recipes featuring a variety of greens!
- Spinach Salad with Bacon and Smokey Vinaigrette (spinach)
- Vegan Spinach Fettuccine Alfredo (spinach)
- Barley Soup with White Beans and Kale (kale)
- Barley Minestrone Soup (kale)
- Citrus Explosion Green Smoothie (spinach)
- Vegan Cabbage Fried Rice with Tofu (cabbage)
- Latin Inspired Cabbage Slaw (cabbage)
- Bulgur Salad with Chickpeas, Mint, and Pine Nuts (arugula)
More Pasta dishes you will love!
- Pasta with Vegan Vodka Sauce — Nut Free!
- Oven Roasted Tomato Sauce
- Vegan Pasta Bolognese with Lentils (Pantry Staple Recipe)
- Garlic Scape Pesto
- Uncle Jon’s Pasta Salad
- Classic Vegan Pesto
Let’s Make Dandelion Greens Gremolata!
Are you ready to make Dandelion Greens Gremolata? You’re just minutes away from this earthy, delicious dish! Give it a try, and leave a comment below letting me know how you like it!
Dandelion Greens Gremolata for Pasta
- 1 bunch dandelion greens (my bunch weighed 4 ounces)
- 1 cup walnuts
- 3 cloves garlic
- 1 lemon, zested and juiced (mine yielded about 1/4 cup of juice after zesting)
- 1/4 cup olive oil (plus 1/4 cup more if you want it to be more "saucy")
- 1/2 teaspoon salt
- Clean the dandelion greens and cut off the bottoms of the stems. Roughly chop the greens into small pieces, about 1/4" to 1/2." Place the dandelion greens in a bowl.
- Toast the walnuts to bring out the flavor. Rough chop them into 1/4" pieces and add to bowl.
- Mince the garlic and add to the bowl.
- Zest the lemon into the bowl. Cut the lemon in half and squeeze the juice into the bowl as well.
- Pour the olive oil into the bowl. Add the salt. Give the entire mixture a good stir to fully incorporate all of the ingredients.
- Serve over pasta, potatoes, or even grilled tofu! Enjoy!