Dandelion Pesto

Dandelion pesto is a vibrant, bold, and slightly peppery twist on the classic Italian sauce. Made with fresh dandelion greens, nuts, olive oil, garlic, and cheese, this unique pesto is packed with flavor and nutrients. It’s a perfect way to use foraged greens and can be enjoyed with pasta, on toast, or as a dip.

Why You’ll Love This Recipe

• A delicious way to use seasonal or foraged dandelion greens
• Rich in antioxidants and nutrients like vitamins A, C, and K
• Slightly bitter, peppery flavor that pairs beautifully with garlic and cheese
• Versatile — use it in pasta, sandwiches, or even on pizza
• Quick to make with a food processor or blender

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh dandelion greens
• Garlic cloves
• Parmesan cheese or nutritional yeast (for a vegan option)
• Nuts (such as walnuts, almonds, pine nuts, or sunflower seeds)
• Olive oil
• Lemon juice
• Salt and pepper to taste

directions

1. Wash dandelion greens thoroughly and remove any tough stems.
2. Add dandelion greens, garlic, nuts, cheese (or nutritional yeast), lemon juice, and salt to a food processor.
3. Pulse until the mixture begins to break down.
4. With the processor running, slowly drizzle in olive oil until smooth and creamy.
5. Taste and adjust seasoning if needed.
6. Transfer to a jar or airtight container and store in the fridge.

Servings and timing

This recipe makes about 1 cup of pesto (approximately 4 servings).
Prep time: 10 minutes
Cook time: none
Total time: 10 minutes

Variations

• Vegan: Use nutritional yeast instead of cheese.
• Nut-free: Use sunflower seeds or pumpkin seeds.
• Spicy: Add a pinch of red pepper flakes for heat.
• Creamy: Blend in a spoonful of Greek yogurt or avocado for a creamier texture.
• Citrusy: Add more lemon juice or some lemon zest for extra brightness.

storage/reheating

Store dandelion pesto in an airtight container in the refrigerator for up to 5–7 days.
For longer storage, freeze in small containers or ice cube trays for up to 3 months.
No reheating is necessary—just thaw and stir before use if frozen.

FAQs

What do dandelion greens taste like?

They have a slightly bitter, peppery flavor, similar to arugula or mustard greens.

Can I use the whole dandelion plant for pesto?

For this recipe, only the greens are used. The flowers and roots can be used in other recipes.

Are dandelion greens safe to eat raw?

Yes, as long as they’re harvested from clean, pesticide-free areas. They’re often used raw in salads and pestos.

How do I reduce the bitterness?

Blanching the greens for 30 seconds before blending can mellow their flavor.

Can I use a blender instead of a food processor?

Yes, a high-powered blender works fine, though you may need to add more oil to help it blend.

What can I serve with dandelion pesto?

It’s great with pasta, spread on toast, as a dip, drizzled on roasted veggies, or stirred into soups.

Can I make dandelion pesto ahead of time?

Absolutely. It stores well in the fridge and the flavor often improves after a day.

Is this pesto healthy?

Yes, dandelion greens are full of vitamins and minerals, and olive oil and nuts provide healthy fats.

What kind of nuts work best?

Traditional pesto uses pine nuts, but walnuts, almonds, sunflower seeds, or even cashews are great alternatives.

Can I freeze this pesto?

Yes. Freeze in small containers or ice cube trays, then transfer to a freezer bag for easy portioning.

Conclusion

Dandelion pesto is a bold and flavorful way to enjoy one of nature’s most overlooked greens. It’s simple to prepare, incredibly versatile, and a great way to incorporate more wild or seasonal produce into your meals. Whether you’re spreading it on toast or tossing it with pasta, this recipe is sure to become a staple in your kitchen.

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