Fresh Dandelion Pesto Recipe with Toasted Pine Nuts
A vibrant and fresh pesto made from wild dandelion greens and toasted pine nuts, perfect for spring and summer meals. This quick and easy recipe offers a slightly bitter, nutty flavor that celebrates wild, wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: About 1 cup (approximately 8 servings of 2 tablespoons each) 1x
- Category: Sauce
- Cuisine: American, Wild Foraged
Ingredients
Scale
- 4 cups fresh dandelion greens, washed and roughly chopped
- 1/2 cup toasted pine nuts
- 2 medium garlic cloves, peeled
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 cup grated Parmesan cheese (optional, substitute with nutritional yeast for vegan)
- Salt to taste
- Freshly ground black pepper, a pinch
Instructions
- Rinse about 4 cups of fresh dandelion greens under cold water to remove any grit. Pat dry with a clean towel or use a salad spinner. Roughly chop the greens.
- Heat a small dry skillet over medium heat. Add 1/2 cup pine nuts and stir frequently for 3-5 minutes until golden and fragrant. Remove from heat and let cool.
- Add the dandelion greens, cooled pine nuts, 2 peeled garlic cloves, 1/4 cup grated Parmesan (if using), 1 tablespoon fresh lemon juice, and a pinch of salt and pepper to a food processor.
- Pulse the mixture a few times to begin breaking down the greens and nuts.
- With the processor running, slowly drizzle in 1/2 cup extra virgin olive oil until the pesto reaches a smooth, spreadable consistency. Stop and scrape down the sides as needed.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Add a teaspoon or two of water or more olive oil to loosen if too thick.
- Transfer the pesto to a clean jar and cover with a thin layer of olive oil to preserve freshness. Refrigerate and use within a week.
Notes
Use younger dandelion leaves for less bitterness. Toast pine nuts gently to avoid burning. Add extra lemon juice to balance bitterness. Store pesto with a thin olive oil layer on top to prevent browning. Can substitute pine nuts with toasted walnuts, almonds, sunflower seeds, or pumpkin seeds. Vegan option by omitting Parmesan and using nutritional yeast.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0.5
- Sodium: 100
- Fat: 12
- Saturated Fat: 1.5
- Carbohydrates: 2
- Fiber: 1
- Protein: 2
Keywords: dandelion pesto, toasted pine nuts, wild greens, homemade pesto, spring recipe, vegan pesto option, easy pesto recipe