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Dandelion Greens Gremolata for Pasta

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!
Prep Time10 minutes
Total Time10 minutes
Course: Entree
Cuisine: American
Keyword: dandelions, pasta
Servings: 6 people
Author: Sarah

Ingredients

  • 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

Instructions

  • 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!