Description
A bold and peppery twist on classic pesto, this Dandelion Pesto transforms nutrient-rich dandelion greens into a vibrant, versatile sauce. Perfect as a spread, dip, or pasta topping, it’s quick to make and full of flavor.
Ingredients
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12 oz (350g) dandelion leaves, washed and cleaned
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1 cup (250ml) olive oil
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4 garlic cloves, peeled
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6 tbsp (40g) pine nuts, lightly toasted
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1 ½ tsp sea salt
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2.5 oz (70g) Parmesan or Romano cheese, grated
Instructions
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Add one-third of the dandelion greens and olive oil to a blender or food processor. Blend for 1 minute, scraping the sides.
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Add remaining greens in two batches, blending until fully chopped.
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Add garlic, toasted pine nuts, salt, and cheese. Blend until smooth.
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Taste and adjust salt. Thin with more oil or a splash of water if needed.
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Store in an airtight container in the fridge or freeze for later.
Notes
Lightly toast pine nuts for better flavor.
Blanch dandelion leaves if you prefer a milder taste.
Substitute Parmesan with Romano for a sharper bite or nutritional yeast for a vegan version.
Great for pasta, sandwiches, meats, or vegetables.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: American, Italian