Name: Dandelion Pesto
Total time: 10 min
Cuisine: American
Ingredients: 2 cups dandelion greens (lightly packed, washed and dried); 1/2 cup nuts (walnuts, almonds, or pine nuts all work well); 2–3 garlic cloves; 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan); 1/2 cup olive oil (plus more as needed); Juice of 1/2 lemon; Salt and pepper, to taste

Dandelion Pesto

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Dandelion Pesto is a bold, earthy twist on the classic spread. It’s made with fresh dandelion greens, garlic, nuts, and olive oil for a vibrant, slightly peppery pesto that’s packed with nutrients. Delicious on pasta, sandwiches, or as a dip!

Author: Beth
Total Time: 10 minutes
Yield: About 1 cup 1x
Category: Sauce, Condiment
Method: No-Cook
Cuisine: American, Foraged

Ingredients

Scale

2 cups dandelion greens (lightly packed, washed and dried)
1/2 cup nuts (walnuts, almonds, or pine nuts all work well)
2–3 garlic cloves
1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
1/2 cup olive oil (plus more as needed)
Juice of 1/2 lemon
Salt and pepper, to taste

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Instructions

In a food processor, combine dandelion greens, nuts, garlic, Parmesan, and lemon juice.
Pulse a few times to break everything down.
With the processor running, slowly drizzle in olive oil until the pesto reaches your desired consistency.
Taste and season with salt and pepper.
Store in an airtight jar in the fridge for up to 1 week, or freeze for longer storage.

Notes

Blanching the dandelion greens briefly can reduce their bitterness if desired.
Try mixing in a handful of basil or spinach for a milder flavor.
Use as a sauce, spread, or dip—just like traditional pesto.

Find it online: https://ukfinda.com/dandelion-pesto/