Recipe for Dandelion Pesto | Almanac.com

Dandelion Pesto

Photo Credit
3-1/2 cups
Preparation Method
Print Friendly and PDF

We’re big fans of pesto, so we loved this Dandelion Pesto recipe made with the edible wild greens. Not only is the taste bright, fresh, and delicious but also dandelion leaves are 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 not sprayed with chemicals or pesticides.)

The entire dandelion is edible (flower, roots, and greens), and amazingly nutritious with herbal benefits for the digestion and liver. 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 or 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!

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

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.