Dandelion Pesto Garlic Pine Nuts (Printer View)

Fresh dandelion greens combined with garlic and toasted pine nuts for a bright, flavorful sauce.

# What you'll need:

→ Greens & Herbs

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

→ 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 - 1/2 lemon, juiced

→ Seasoning

08 - 1/2 teaspoon kosher salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - In a dry skillet over medium heat, toast pine nuts for 2 to 3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and let cool slightly.
02 - In a food processor, combine dandelion greens, basil if using, garlic cloves, 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 of the bowl as needed.
04 - Add salt and pepper, then pulse to combine. Taste and adjust seasoning or lemon juice as desired.
05 - Transfer pesto to a jar or serving bowl. Use immediately or store covered in the refrigerator for up to 1 week.

# Expert Advice:

01 -
  • It tastes unexpectedly elegant for something you might grow between your sidewalk cracks.
  • The slight bitterness from dandelion greens makes this feel grown-up and sophisticated compared to regular basil pesto.
  • Ready in 15 minutes with zero cooking time once you've toasted the nuts.
02 -
  • If dandelion greens taste aggressively bitter, blanch them in boiling water for just 30 seconds, drain, cool, and pat dry before using; it softens the sharpness while keeping the character.
  • Never let the food processor run continuously or the friction heat will turn your pesto brown and taste oxidized; pulse instead and work with intention.
03 -
  • Toast your nuts yourself instead of buying pre-toasted; the flavor difference is startling and worth the two minutes of attention.
  • If your pesto seems too thick after a few days in the fridge, loosen it with a few drops of olive oil or lemon juice rather than making it watery.
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