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dandelion pesto
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Dandelion Pesto

You'll love this healthy twist of a popular classic!
Prep Time12 minutes
Total Time12 minutes
Course: Side Dish
Cuisine: American
Keyword: dandelion pesto
Servings: 4 servings
Calories: 180kcal
Cost: $4


  • 1 -2 handfuls dandelion leaves (preferably young)
  • ½ - 1 cup olive oil
  • ¼ cup grated parmesan
  • 2 cloves garlic
  • ½ tsp salt
  • 1 handful pine nuts (we like them roasted)


  • Cut the dandelion leaves into thirds. Cut the garlic into smaller pieces. Add these to a blender and mix until coarsely chopped.
  • Add parmesan and salt to the blender. Blend until combined.
  • Add ½ cup of olive oil and blend until combined. If desired, add the some or all of the remaining ½ cup of olive oil and blend again.
  • Add the pine nuts until just combined. You can also blend it to a smoother consistency.
  • Taste and adjust to your liking by adding more salt, parmesan, pine nuts, and/or olive oil
  • Serve immediately over pasta, roasted vegetables, as a dip for raw veggies or with crackers. If you'd like to reserve it for later, place in a container or mason jar, cover with a bit of olive oil and keep in the refrigerator for up to 2 weeks.
    dandelion pesto


Calories: 180kcal
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