Dandelion Pesto Garlic Pine Nuts (Print view)

A fresh blend of dandelion greens, garlic, pine nuts, and Parmesan offers vibrant Italian-inspired flavor.

# Ingredient List:

→ 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

# How-To Steps:

01 - Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Allow to 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 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 one week.

# Expert Suggestions:

01 -
  • Quick and easy preparation with no cooking required.
  • Uses fresh dandelion greens for a unique, slightly bitter flavor.
  • Versatile condiment perfect for pasta, sandwiches, or as a dip.
  • Italian-inspired and naturally vegetarian and gluten-free.
02 -
  • Toast pine nuts carefully to avoid burning and bring out their flavor.
  • Adjust lemon juice and salt to balance the pesto's brightness and savoriness.
  • If you prefer a milder pesto, add fresh basil leaves along with dandelion greens.
  • Store refrigerated in an airtight container and drizzle with olive oil on top to preserve color.
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