Dandelion Pesto Garlic Pine (Printable Version)

Bright, fresh blend of dandelion greens, garlic, and pine nuts for versatile culinary use.

# Ingredient List:

→ Greens & Herbs

01 - 2 cups fresh dandelion greens, washed and trimmed
02 - 1/2 cup fresh basil leaves, optional

→ 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

# Directions:

01 - Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Let them 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 Tips:

01 -
  • It tastes like springtime in a jar, with a gentle bitterness that makes your mouth wake up.
  • Pine nuts and garlic mellow the dandelion's edge into something almost creamy and deeply savory.
02 -
  • Toasting the pine nuts isn't optional—it wakes them up and keeps them from tasting flat and pale against everything else.
  • If your dandelion greens taste aggressively bitter, blanch them for one minute in boiling water, drain, and cool before pulsing; it softens them without destroying the flavor.
03 -
  • Grate your Parmesan yourself and add it after the greens are broken down but before the oil goes in; it blends into the oil more smoothly this way.
  • Keep the food processor running while you pour the oil slowly—this emulsion trick keeps the pesto from separating and tasting greasy.
Go Back