Dandelion Greens Pesto

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The addition of spinach and basil in this lovely pesto helps cut the bitterness of the nutrient-dense dandelion greens.Use it to top pasta, fish, meat or roasted vegetables. Spread it on pizza dough or add a dollop to soups. Toss it into a bean or grain salad. It's also good enough to eat straight from the jar.


MAKES: 4 to 6 Servings
PREP/COOK TIME: 15 minutes

  • 1 1/2 cups dandelion greens, stemmed
  • 4 cups spinach leaves
  • 1/3 cup packed basil leaves
  • 1 cup olive oil, plus more for storing
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1/2 cup pine nuts
  • 2/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1 1/2 teaspoons sea salt


  1. Combine the dandelion greens, spinach and basil leaves in a food processor; pulse to chop evenly.

  2. With the motor running, gradually add the cup of oil to form a thick green paste. Stop to scrape down the bowl.

  3. Add the lemon juice, garlic, pine nuts, cheese and sea salt. Puree for 2 to 3 minutes to form a fairly smooth pesto. Serve right away, or transfer to an airtight container. Pour just enough oil to cover the surface; that will help preserve the pesto's color.

Storage The pesto can be refrigerated in an airtight container, with a thin layer of olive oil on top, for up to 1 week.

Adapted from one of Casey Seidenberg 's recipes


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