Dandelion Pesto

By Yankee Magazine

Apr 09 2009


Dandelion Pesto

Photo Credit : Heath Robbins

Most pestos get stirred into pasta, but this dandelion pesto is also very versatile. It’s terrific topping a smear of goat cheese on crackers, spread on sandwiches, or as a layer for pizza with fresh mozzarella.


3-1/2 cups


2 cups tightly packed dandelion leaves, well-rinsed and dried
1 dozen large basil leaves
2 garlic cloves
1 cup lightly toasted hazelnuts (skins removed), or toasted almonds, pine nuts, or walnuts
1/2 cup olive oil
1/2cup grated Parmigiano-Reggiano cheese (optional)
Kosher or sea salt and freshly ground black pepper


In the bowl of a food processor or blender, pulse together dandelion leaves, basil, garlic, and nuts. Scrape down the sides of the bowl. With the motor running, add olive oil and process until a smooth paste forms. Pulse in cheese if you like. Season to taste with salt and pepper.

Get three more recipes made with savory spring greens.