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Dandelion Pesto

Dandelion Pesto
  • Category


  • Cusine



2 cups fresh dandelion leaves, washed and dried

1/4 cup olive oil

2 cloves garlic, minced

2 tablespoons freshly squeezed lemon juice

1/4 cup toasted pine nuts or walnuts

Salt and pepper to taste


1. Put about one-third of the dandelion greens in the food processor or blender with the olive oil and chop for a minute, scraping down the sides. Add the remaining dandelion greens in two batches, until they’re all finely chopped up. 2. Add the garlic cloves, pine nuts, salt, and Parmesan, and process until everything is a smooth puree. 3. Taste, and add more salt if necessary. If it’s too thick, you can thin it with more olive oil or water.