Dandelion Pesto

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The Editors
3-1/2 cups
Preparation Method
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We’re big fans of pesto, so we loved this Dandelion Pesto recipe made with edible wild greens. Not only is the taste bright, fresh, and delicious, but dandelion leaves are also super nutritious. You get both a flavorful pesto and beneficial herbs all in one recipe! Learn more.

You should be able to find wild dandelions in your own yard. If not, you can often find dandelion greens at your local food co-op. (Obviously, only forage dandelions from yards that are not sprayed with chemicals or pesticides.)

The entire dandelion is edible (flower, roots, and greens) and amazingly nutritious, with herbal benefits for digestion and liver (learn more about the health benefits of dandelions). We’re only using the dandelion leaves for this basil recipe, which is very similar to our basil pesto recipe, but we’re placing basil with dandelion greens. If you don’t have dandelions, you could also use arugula or chickweed.

The pesto is delicious: bright and fresh with a little bite. It spreads nicely on bread, tastes great when mixed with pasta, or works well when smothered on fish or chicken. Also, try as a dip with pita chips.

Store in the fridge. It lasts for several days. Or, freeze in ice cubes to use later!

See more nutritious and delicious dandelion recipes here!

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
  1. In a food processor or blender, add dandelion leaves, basil, garlic, and nuts; pulse to blend. Scrape down the sides. 

  2. With the motor running, add olive oil and process until a smooth paste forms. Pulse in cheese, if using.

  3. Season with salt and pepper.

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The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs