Dandelion Pesto Garlic Pine Nuts (Print Version)

Fresh dandelion greens combine with garlic and pine nuts for a bright, versatile 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

# How to Prepare:

01 - Toast the 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 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 -
  • It turns a humble yard green into something elegant that'll make people ask for your recipe.
  • Ready in 15 minutes, no cooking required, and it keeps beautifully in the fridge for a week.
  • That peppery, slightly bitter edge makes it taste way more interesting than traditional basil pesto.
02 -
  • If dandelion greens taste brutally bitter when you taste them raw, blanch them quickly in boiling water for just a minute, then drain and cool before blending—it softens their edge without erasing their personality.
  • Never let the food processor run wild on its own; pulsing gives you control and keeps the texture from turning into baby food.
03 -
  • Grate your own Parmesan right before making the pesto; pre-grated cheese contains anti-caking agents that make the texture grainy and sad.
  • If your pesto seems too thick, thin it with a touch more olive oil rather than water, which dilutes the flavor—oil carries taste with it.
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