Return to Content

Dandelion Pesto

by in May 2009
Dandelion Pesto
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 3-1/2 cups

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.

Updated Thursday, April 9th, 2009

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111