Dandelion Pesto

Dandelion Pesto is a bold and earthy twist on the classic Italian sauce, using wild-foraged dandelion greens in place of basil. With a peppery bite and vibrant green color, this pesto packs both flavor and nutrients into every spoonful. It’s a delicious way to turn a common garden weed into a gourmet spread or pasta sauce.

Why You’ll Love This Recipe

• A creative way to use foraged, free ingredients
• Packed with vitamins, minerals, and antioxidants
• Bold, peppery flavor similar to arugula or mustard greens
• Versatile—use it on pasta, sandwiches, eggs, or grilled vegetables
• Easy to make in under 10 minutes
• Naturally vegetarian and can be made vegan
• Customizable to your taste preferences
• Keeps well in the fridge or freezer
• A great introduction to cooking with wild greens
• Adds a fresh, earthy depth to meals year-round

ingredients

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

• Fresh dandelion greens (young, tender leaves preferred)
• Garlic cloves
• Nuts (pine nuts, walnuts, or sunflower seeds)
• Parmesan cheese (or nutritional yeast for a vegan version)
• Olive oil
• Lemon juice
• Salt and pepper to taste

directions

1. Harvest fresh dandelion greens from a clean, pesticide-free area. Rinse well and pat dry.
2. In a food processor or blender, combine dandelion greens, garlic, nuts, and cheese or nutritional yeast.
3. Pulse until coarsely chopped.
4. With the motor running, slowly drizzle in olive oil until the mixture reaches your desired consistency.
5. Add lemon juice, salt, and pepper to taste. Blend again to combine.
6. Taste and adjust seasoning as needed.
7. Use immediately, or store in an airtight container.

Servings and timing

This recipe makes about 1 cup of pesto (serves 4–6 when used with pasta).

Prep time: 10 minutes
Cook time: None
Total time: 10 minutes

Variations

• Add fresh basil, parsley, or arugula for a milder or blended green flavor
• Use roasted garlic for a sweeter, mellow flavor
• Swap lemon juice with apple cider vinegar for a tangy edge
• Add red pepper flakes for a spicy version
• Use almonds or cashews instead of pine nuts
• Stir in sun-dried tomatoes for a rich, savory twist
• Mix with a bit of cream or ricotta for a creamy pesto sauce

storage/reheating

Store dandelion pesto in an airtight container in the refrigerator for up to 5 days. To preserve freshness and color, pour a thin layer of olive oil over the surface. For longer storage, freeze in small portions (ice cube trays work great) for up to 3 months. Thaw in the fridge or stir directly into hot food. No reheating needed.

FAQs

What do dandelion greens taste like?

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

Are dandelion greens safe to eat raw?

Yes! Young, tender greens are delicious raw and ideal for pesto, salads, and smoothies.

Where can I find dandelion greens?

You can forage them (safely, from untreated areas) or buy them at farmers’ markets and health food stores.

Can I use older dandelion greens?

Older leaves can be tougher and more bitter, but blanching them briefly in boiling water can mellow the flavor.

Is dandelion pesto vegan?

It can be! Simply use nutritional yeast instead of Parmesan cheese and ensure your other ingredients are plant-based.

What can I serve with dandelion pesto?

Toss it with pasta, spread it on sandwiches or toast, drizzle over roasted veggies, or use it as a dip.

Can I make this in a blender instead of a food processor?

Yes, but you may need to scrape down the sides more often and use a little extra olive oil to help it blend.

How do I reduce the bitterness?

Use young leaves, add extra lemon juice, or blend in some basil or spinach to balance the flavor.

Can I freeze this pesto?

Absolutely. Freeze in small portions and thaw as needed. Great for meal prep.

How long does homemade pesto last?

In the fridge, up to 5 days. In the freezer, up to 3 months.

Conclusion

Dandelion Pesto is a flavorful, nutrient-rich way to transform a humble wild green into a gourmet staple. Whether you’re an adventurous eater, a seasoned forager, or just love trying new recipes, this pesto brings a punch of bold flavor and green goodness to your plate. Quick to make and endlessly versatile, it’s a recipe you’ll want to keep on repeat.

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