Dandelion greens pesto is one of the best ways to use dandelion greens, and this wild green tastes even better than garden-grown basil!
Dandelions may seem like a pesky weed to some, but they’re actually a delicious and nutritious herb – one that grows tender greens that are absolutely perfect for making pesto. These greens are packed with vitamins and minerals, making them a healthy alternative to traditional pesto (that’s made with basil).
To harvest dandelion greens, it’s best to pick them when they are young and tender. Look for bright green leaves that are around four inches long and growing in an area that hasn’t been treated with pesticides or herbicides.
Avoid picking any greens that have flowers or are growing close to the ground, as they may be tough or bitter. Otherwise, go crazy! If you’re weeding the garden and stumble across some dandelions, don’t just toss them in the compost – make sure you save them to use in the kitchen.
Because once you’ve got your dandelion greens, it’s time to make some pesto! We’ll tell you how to do it in this post.
Who knew a “weed” could be so tasty?
Ingredients for Dandelion Greens Pesto
The ingredients for making dandelion greens pesto are quite simple. To make one cup of pesto sauce, you’ll need the following:
- 2 cups chopped dandelion greens
- 1/4 cup pine nuts (can substitute raw sunflower seeds or cashews instead)
- 2-3 minced garlic cloves
- 1/2 cup finely grated parmesan
- 1/2 cup extra virgin olive oil
- Juice of 1/2 lemon (about 1 tbsp)
- ¼ to ½ tsp salt, to taste
You can throw in a few basil leaves if you want, but I actually find that it’s better without them. The dandelion greens have amazing flavor, and personally, I think they’re even better than a classic basil pesto.
How to Make Dandelion Greens Pesto
When harvesting the dandelion greens, make sure to do so before the plant transitions to its flowering phase. This will prevent them from becoming too bitter. Once you have your greens, it’s time to get started.
Begin by removing the flower heads from the greens. They’re edible, but for this recipe, we want to focus on the leaves themselves. Once you’ve separated the two, it’s time to process the greens in a food processor. You’ll want to break them down into fine pieces, so the pesto has a smooth texture.
Next, it’s time to add the remaining ingredients. You’ll need pine nuts (you can substitute other options, like cashews or sunflower seeds, if you prefer) garlic cloves, Parmesan cheese, and olive oil. You can also add a squeeze of lemon juice if you want to brighten up the flavor a bit. Process everything together until the mixture is smooth and creamy.
At this point, it’s a good idea to taste the pesto and see if it needs any salt. If it does, add it to taste.
If you have any extra pesto, don’t let it go to waste – consider freezing it in an ice cube tray. This way, you can thaw a little bit whenever you need it and keep enjoying the flavors of spring even when the season has passed.
Serving Dandelion Greens Pesto
This pesto is both healthy and delicious, with a unique flavor that will transform any dish.
When it comes to serving dandelion greens pesto, there are a variety of options to choose from. Whether you use it as a dip, spread it on a sandwich, or mix it with your favorite pasta, this pesto is easy to use and versatile in so many different dishes.
One of the best ways to serve dandelion greens pesto is as a dip. Consider pairing it with fresh vegetables like carrots, broccoli, and bell peppers, or use it as a spread for crackers or bread. You could also combine it with greek yogurt for an extra pop of protein.
If you’re looking to create a delicious sandwich, dandelion greens pesto can add a unique and vibrant flavor to your lunch. Simply spread the pesto on a slice of bread or toast, then add your favorite toppings like lettuce, tomato, avocado, and cheese. This is a great way to add some greens to your meal while still packing in plenty of flavor.
One of the most classic ways to serve dandelion greens pesto is tossed with pasta. Simply add the pesto to cooked noodles, and then add any additional ingredients like roasted vegetables or meats. You could also toss the pesto with quinoa for a gluten-free and protein-packed meal.
It’s worth noting that dandelion greens pesto is a heat-and-eat dish that doesn’t require any additional ingredients. Simply store it in the fridge until you’re ready to use it, and then add it to your favorite dish. It can also be frozen if you want to make a large batch in the spring (when dandelions are most prevalent) and store it for later use.
In terms of flavor and nutrition, dandelion greens pesto packs a serious punch. Dandelion greens are high in vitamin C, vitamin K, and vitamin A, as well as iron and calcium. The pesto has a slightly bitter taste thanks to the presence of the dandelions, but if that’s not to your liking, it can easily be balanced out with ingredients like another splash of lemon juice or another pinch of parmesan cheese.
Dandelion Greens Pesto
Dandelion greens pesto is one of the best ways to use dandelion greens, and this wild green tastes even better than garden-grown basil!
Ingredients
- 2 cups chopped dandelion greens
- 1/4 cup pine nuts (can substitute raw sunflower seeds or cashews instead)
- 2-3 minced garlic cloves
- 1/2 cup finely grated Parmesan
- 1/2 cup extra virgin olive oil
- Juice of 1/2 lemon (about 1 tbsp)
- ¼ to ½ tsp salt, to taste
Instructions
- Harvest the dandelion greens, ideally before the plant transitions to its flowering phase. This will prevent them from becoming too bitter.
- Remove the flower heads from the greens.
- Process the greens in a food processor. Break them down into fine pieces, so the pesto has a smooth texture.
- Add the remaining ingredients. Process everything together until the mixture is smooth and creamy.
- Taste the pesto and see if it needs any salt. If it does, add it to taste.
- Pour the pesto into a serving dish and enjoy! If you have any extra pesto, don't let it go to waste - consider freezing it in an ice cube tray.
Dandelion Recipes
Looking for more ways to cook with dandelions?
[…] And, of course, you can’t forget homemade dandelion green pesto! […]