Dandelion Pesto Garlic Pine Nuts (Printable Version)

Bright dandelion greens combined with garlic and toasted pine nuts create a flavorful sauce.

# What You'll Need:

→ Greens & Herbs

01 - 2 cups fresh dandelion greens, 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

→ 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 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 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 Advice:

01 -
  • Ready in just 15 minutes with no cooking required beyond toasting nuts
  • Uses foraged or readily available dandelion greens for a unique, earthy flavor
  • Versatile condiment perfect for pasta, toast, dips, and roasted vegetables
  • Naturally vegetarian and gluten-free
  • Stores well for up to a week in the refrigerator
02 -
  • Choose young, tender dandelion greens for the mildest flavor—older leaves can be very bitter
  • Toast pine nuts in small batches for even browning and better control
  • Use high-quality extra-virgin olive oil as it forms the base of the pesto's flavor
  • Grate Parmesan fresh from a block for superior taste and texture
  • Store pesto with a thin layer of olive oil on top to prevent oxidation and browning
  • Let the pesto come to room temperature before using for the best flavor
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