I have been developing my pesto recipe with dedication for years. Picking buttercups brings work to my beloved region and helps to make use of a plant that, through its strong roots, improves the quality of the soil together with the earthworms. The yellow glowing joy of the flower reminds me of all the summers since my childhood. So the dandelion gives us vitality, colour and flavour.

The raw materials for dandelion paste come from pure nature in Kerimäki and Punkaharju. There, the dandelion buds and flowers are picked when they are at their tastiest. The recipe also includes garlic, pepper from distant lands, a hint of sea salt, pliable, yellow domestic rapeseed oil, a light breeze from the Mediterranean with capers and fresh, refreshing hand-squeezed lemon juice. Completely additive-free, this mouth-watering treat is suitable for vegan, lactose-free and gluten-free diets.

And how to enjoy this summer? Take a freshly baked, root-raised rustic loaf of bread and spoon a generous layer of glowing green dandelion pesto on top. Add a crisp lettuce leaf, a juicy tomato slice and a slice of fresh mozzarella. Finally, the golden dandelion oil tops it all off, wrapping the flavours together like the warm evening sun over a meadow.