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Recipe for Dandelion Pesto | Almanac.com

Dandelion Pesto

Photo Credit
Quanthem/Shutterstock
Yield
3-1/2 cups
Category
Dips and Spreads
Course
Side Dishes
Preparation Method
No Cook
Sources
Yankee Magazine

Dandelion Pesto
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Dandelion pesto is a wonderful recipe made with spring greens right from your own yard!

(Note: Obviously, only forage dandelions from yards not sprayed with chemicals or pesticides.)

Ingredients
2 cups tightly packed dandelion leaves, well-rinsed and dried
12 large basil leaves
2 cloves garlic
1 cup lightly toasted hazelnuts, almonds, pine nuts, or walnuts
1/2 cup olive oil
1/2 cup grated Parmigiano-Reggiano cheese (optional)
kosher or sea salt and freshly ground black pepper
Instructions

 

In a food processor or blender, add dandelion leaves, basil, garlic, and nuts; pulse to blend. Scrape down sides. With the motor running, add olive oil and process until a smooth paste forms. Pulse in cheese, if using. Season with salt and pepper.

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Comments

CJ (not verified)

1 month 1 week ago

I absolutely adore this recipe. Best with roasted pine nuts. It’s a lovely addition to pasta (gluten free) or toast. I can not get enough of it.

Kelley T. (not verified)

3 years 1 month ago

Definitely trying this...I'm skipping the synthetic fertilizers this season and embracing my dandelions!

Greg (not verified)

4 years 1 month ago

Thanks so much for the recipe. I may have it today for lunch!

My grandmother from Bari, Italy (Nana) lived with us in her late years and one of many fond memories is seeing her in the yard gathering dandelions in the spring.

Dawn Harriman (not verified)

5 years 1 month ago

How and where does one collect dandelion greens/leaves? Thank you.