Loosely inspired by chimichurri, this dandelion greens sauce is a punchy addition to drizzle over anything (at least anything savory, that is). We drizzled this sauce over some salmon, but it would also be absolutely delightful served over top roasted mushrooms, roasted potatoes, or... the options are limitless!
1 bunch Local Roots dandelion greens
2 cloves garlic
½ tsp red pepper flakes
¼ cup olive oil
Freshly ground black pepper
2 tsps. sugar
¼ tsp salt
1. Wash the dandelion greens and shake off the excess water. Chop into thirds to fit into the food processor.
2. Peel the garlic and add to the food processor. Using the chop function, pulse until the garlic is a large mince.
3. Add the dandelion greens, red pepper flakes, juice of 2 limes, olive oil, black pepper, and sugar. Pulse until the sauce comes together smoothly and the dandelion greens are mostly broken down, but still have flecks of leaves. Taste for seasoning, adding more lime for brightness, more sugar to counteract the natural bitterness of the dandelion greens, and more salt if need be.
4. Drizzle over your food of choice!
This recipe was created by Local Roots contributor Irena Huang / @irena__huang
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