Dandelion Garlic Pine Nuts (Printable View)

Bright, fresh dandelion greens blend with garlic and toasted pine nuts 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 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 Make It:

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 finely chopped.
03 - With the processor running, gradually stream in 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 1 week.

# Expert Tips:

01 -
  • Ready in just 15 minutes with no cooking required
  • Uses fresh, foraged dandelion greens for a unique, slightly bitter flavor
  • Naturally vegetarian and gluten-free
  • Versatile condiment perfect for pasta, sandwiches, or as a dip
  • Easy to customize with different nuts, cheeses, or herbs
02 -
  • Use young, tender dandelion greens for the best flavor—older leaves can be very bitter
  • Toast pine nuts in a dry skillet and watch carefully; they burn quickly
  • Store pesto with a thin layer of olive oil on top to prevent browning
  • Freeze pesto in ice cube trays for easy portioning and long-term storage
  • Always use freshly grated Parmesan for the best texture and flavor
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