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Dandelion Pesto

Photo Credit
Quanthem/Shutterstock
The Editors
Yield
3-1/2 cups
Category
Dips and Spreads
Course
Side Dishes
Preparation Method
No Cook
Sources
Yankee Magazine
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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!

Ingredients
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
Instructions

  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.

About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Mary Carr (not verified)

8 months ago

Dandelion shortbread cookies made with the blossoms are a favorite with our family.

Anne (not verified)

1 year 6 months ago

this Spring '23 sems to be a good year for Dandelions; most parks weed dandelions; I like Dandelions growing next to Violets~ty

CJ (not verified)

2 years 7 months ago

I absolutely adore this recipe. Best with roasted pine nuts. It’s a lovely addition to pasta (gluten free) or toast. I can not get enough of it.

Kelley T. (not verified)

5 years 7 months ago

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

Greg (not verified)

6 years 7 months ago

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.

Dawn Harriman (not verified)

7 years 8 months ago

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

CedarMountainH… (not verified)

12 years 7 months ago

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.

Erika Meyts (not verified)

6 years 7 months ago

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 !

Erika Meyts (not verified)

6 years 7 months ago

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