Dandelion Pesto Garlic Pine Nuts (Printable)

A vibrant blend of dandelion greens, garlic, and toasted pine nuts perfect for sauces and spreads.

# What You Need:

→ Greens & Herbs

01 - 2 cups fresh dandelion greens, washed and trimmed
02 - 1/2 cup fresh basil leaves, optional

→ Nuts & Cheese

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

→ 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

# Steps:

01 - Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Let them cool slightly.
02 - In a food processor, combine dandelion greens, basil if using, garlic, toasted pine nuts, and Parmesan cheese. Pulse several times until the mixture is 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 Tips:

01 -
  • Uses fresh dandelion greens for a unique, slightly bitter flavor.
  • Quick and easy to prepare in just 15 minutes with no cooking required.
  • Perfect for multiple uses: pasta, sandwiches, dips, or drizzled veggies.
  • Simple, wholesome ingredients with an Italian-inspired touch.
02 -
  • Toast pine nuts carefully and monitor closely to avoid burning and bitterness.
  • If you prefer a milder pesto, add fresh basil leaves to balance the slight bitterness of dandelion greens.
  • Gradually add olive oil for a smooth consistency and better emulsion.
  • Adjust lemon juice and seasoning at the end to suit your taste perfectly.
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