Dandelion Pesto

Go foraging for dandelion greens, then make this bright and nutritious dandelion pesto!
Course Appetizer, Condiment
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Calories 99kcal
Author Colleen @ Grow Forage Cook Ferment



  • 1/2 cup shelled pine nuts
  • 3 garlic cloves minced
  • 2 cups chopped fresh dandelion leaves loosely packed
  • 1 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1 tsp turmeric powder
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese


  • Place all ingredients except the Parmesan into a blender or food processor. Process until smooth. If it's too thick, slowly add a bit more olive oil.
  • Add the Parmesan and continue to blend until the mixture has a smooth consistency.
  • Refrigerate, and eat within 3 days.


This recipe for dandelion pesto is from the Alchemy of Herbs book by Rosalee de la Forêt.


Serving: 1Tablespoon | Calories: 99kcal | Protein: 2g | Fat: 10g | Cholesterol: 3mg | Sodium: 112mg | Potassium: 58mg | Calcium: 40mg | Iron: 0.5mg