Dandelion Garlic Pine Nuts Pesto (Printable)

Fresh dandelion greens and toasted pine nuts combined with garlic and herbs for 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

→ 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:

01 - Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and 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 of the bowl 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 -
  • The bitter edge of dandelion greens makes this pesto taste sophisticated and alive, nothing like the usual basil versions.
  • You'll feel resourceful using foraged or overlooked greens that most people would leave behind.
  • It comes together in 15 minutes with just a food processor, making it perfect for when you want something homemade and special without the fuss.
02 -
  • Don't skip toasting the pine nuts; it's the difference between a flat sauce and one that sings with warmth and depth.
  • Dandelion bitterness varies wildly—one bunch might be mild and another sharp as wire, so always taste as you build the pesto and adjust the balance with more basil or lemon if needed.
03 -
  • Make extra on the day your dandelion greens look best, because their quality and bitterness level varies so much that you'll want to capture them at their prime.
  • Taste constantly while building the pesto—this sauce is about balance, and you should feel confident adjusting lemon, salt, or even adding a splash more oil if it feels too thick.
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