Go Back
Dandelion Pesto

🌿 Dandelion Pesto – Bold, Fresh & Nutrient-Packed

This Dandelion Pesto is a vibrant twist on classic pesto, using peppery Dandelion greens instead of basil. Blended with garlic, nuts, olive oil, and cheese, it creates a bold, earthy sauce that’s perfect for pasta, toast, sandwiches, grain bowls, and roasted vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings: 1 cups
Course: Condiment, Sauce
Cuisine: American, italian inspired
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 2 packed cups chopped Dandelion greens young leaves preferred
  • ½ cup toasted walnuts almonds, or pine nuts
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic
  • ½ cup extra virgin olive oil
  • 1 tbsp lemon juice
  • ¼ tsp salt or to taste
  • ¼ tsp black pepper
Optional Add-Ins:
  • Red pepper flakes
  • Extra lemon zest
  • Nutritional yeast for dairy-free version

Method
 

1️⃣ Prep the Greens
  1. Wash Dandelion greens thoroughly and pat dry. Roughly chop.
2️⃣ Toast Nuts
  1. Toast nuts in a dry skillet for 3–5 minutes until fragrant. Let cool.
3️⃣ Blend
  1. Add greens, nuts, Parmesan, garlic, lemon juice, salt, and pepper to a food processor.
  2. Pulse while slowly streaming in olive oil until smooth or slightly chunky.
4️⃣ Taste & Adjust
  1. Add more lemon, salt, or olive oil as needed.
5️⃣ Serve or Store
  1. Use immediately or refrigerate in a sealed jar.

Notes

🌿 Young dandelion leaves are milder and less bitter.
🍋 Lemon helps balance bitterness beautifully.
🧀 Parmesan adds richness and depth.
🫙 Cover top with thin oil layer when storing to keep fresh color.