Dandelion Pesto Garlic Pine Nuts (Printable)

Vibrant dandelion greens blended with garlic and toasted pine nuts for a fresh, flavorful sauce.

# What You Need:

→ 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

# Steps:

01 - Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and let cool slightly.
02 - Add dandelion greens, basil if using, garlic cloves, toasted pine nuts, and Parmesan cheese to a food processor. 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 the pesto 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 Advice:

01 -
  • It transforms a free foraged green into something restaurant-quality that costs almost nothing to make.
  • The slight bitterness of dandelion plays beautifully against nutty pine nuts and sharp Parmesan in a way that feels sophisticated without any fussing.
02 -
  • Dandelion greens can be surprisingly bitter, especially if they've been sitting in hot sun; if yours tastes harsh, blanch them quickly in boiling water, drain, and cool before processing.
  • Toasting your own pine nuts instead of buying them pre-toasted makes a difference you'll taste immediately in the richness and depth of this pesto.
03 -
  • Pulse rather than pure if you want texture in your pesto; the moment it becomes baby food, it loses something essential.
  • Add olive oil gradually while the processor runs so it emulsifies properly and stays creamy rather than separating into a greasy puddle.
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