Description
Bold, peppery, and packed with flavor, this dandelion pesto is a fun twist on the classic. Made with foraged dandelion greens, garlic, nuts, and olive oil, it’s perfect tossed with pasta, spread on sandwiches, or drizzled over roasted veggies. A delicious way to use those backyard greens!
Ingredients
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2 cups dandelion greens (washed and tough stems removed)
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1/2 cup grated Parmesan cheese
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1/3 cup olive oil (plus more if needed)
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1/4 cup nuts (walnuts, pine nuts, or sunflower seeds all work)
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2 cloves garlic
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1-2 tbsp lemon juice (to taste)
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Salt and pepper, to taste
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Optional: 1-2 tbsp water if needed for thinning
Instructions
Add dandelion greens, Parmesan, nuts, garlic, and lemon juice to a food processor or blender.
Pulse a few times to begin breaking it down.
With the motor running, slowly drizzle in the olive oil until the mixture becomes smooth and spreadable.
Scrape down the sides as needed. Add more oil or a splash of water if it’s too thick.
Taste and season with salt, pepper, and more lemon juice if needed.
Use immediately or store in an airtight container in the fridge for up to 5 days. You can also freeze it!
Notes
Use dandelion greens that are young and tender for a less bitter flavor.
To reduce bitterness further, blanch the greens for 30 seconds in boiling water, then chill before blending.
Swap in nutritional yeast to make it dairy-free.
Freezes well in ice cube trays for easy single-serve portions!