Dandelion Garlic Pine Nuts Pesto (Printer-Friendly)

Bright, fresh dandelion greens combined with garlic and toasted pine nuts for a flavorful condiment.

# What You'll Need:

→ Greens & Herbs

01 - 2 cups fresh dandelion greens, loosely packed, washed and trimmed
02 - 1/2 cup fresh basil leaves, optional for milder flavor

→ Nuts & Cheese

03 - 1/3 cup pine nuts, toasted
04 - 1/2 cup freshly grated Parmesan cheese or pecorino

→ Aromatics

05 - 2 large garlic cloves, peeled

→ Liquids

06 - 1/2 cup extra-virgin olive oil
07 - Juice of 1/2 lemon

→ Seasoning

08 - 1/2 teaspoon kosher salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper

# How to Prepare:

01 - Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Let cool slightly.
02 - In a food processor, combine dandelion greens, basil if using, garlic, toasted pine nuts, and Parmesan cheese. Pulse several times until finely chopped.
03 - With the processor running, gradually stream in the olive oil and lemon juice. Blend until smooth, scraping down the sides as needed.
04 - Season with salt and pepper. Pulse to combine, then taste and adjust seasoning or lemon juice as desired.
05 - Transfer pesto to a jar or bowl. Use immediately or store in the refrigerator, covered, for up to 1 week.

# Expert Advice:

01 -
  • Bright and fresh flavor from dandelion greens combined with aromatic garlic and nuts.
  • Easy to make in just 15 minutes with no cooking required.
  • Versatile condiment great for pasta, sandwiches, or vegetable dips.
  • Vegetarian and gluten-free, with optional vegan modifications.
02 -
  • Toast pine nuts gently and watch closely to avoid burning.
  • Use fresh, young dandelion greens for the best flavor and minimal bitterness.
  • Adjust lemon juice and salt gradually and taste as you go to balance flavors.
  • Store pesto covered in the fridge and use within one week for optimal freshness.
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