Dandelion Pesto

Recipe for Dandelion Pesto


2 cups tightly packed dandelion leaves, well-rinsed and dried
1 dozen large basil leaves
2 garlic cloves
1 cup lightly toasted hazelnuts (skins removed), or toasted 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



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


3-1/2 cups

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

Dandelion Pesto

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.

How and where does one

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

Hi Dawn, Here is a good

The Editors's picture

Hi Dawn, Here is a good article on collecting, cleaning, and cooking dandelions!  We hope you find this helpful! All the best, the OFA editors

Dandelion greens contain

Dandelion greens contain mineral salts. Adding more salt to the recipe is unnecessary. I make my pesto with dandelion greens alone, no basil. So good! Early spring nettles used fresh (uncooked) make a fine pesto. The pulverizing of the nettles in the food processor takes away the sting.


Thank you so much for affirming my thoughts about the dandelionpesto . i 'll go right ahead and try the lovely nettles along the chickenrun ... our 'Watermaalse Baardkriel's wouldn't mind , picky as they are ..
Where does your forumname come from ?
Seems like an awful lot of cheddar too me !
Bye !


OOOOOOOOOOOps no big amount of cheese there ..
but the great cedartree !
sowree +o}