Dandelion Pesto

Pesto, is one of my favorite (and most delicious) ways to get a healthy dose of fresh greens into my diet.

The original pesto originated in Genoa, Italy. And, traditionally consisted of garlic, pine nuts, basil, salt, Parmigiano-Reggiano cheese, all blended together with olive oil.

And, it’s absolutely delicious!

BUT, you can also make a pesto out of pretty much any green: arugula, basil, parsley, spinach, kale…

Today, I chose dandelion greens. During the spring season dandelions are literally popping up everywhere begging for us to use them and their magical healing properties. Dandelion leaves are rich with nutrients and considered a revered healing food. You can learn more about the health benefits of dandelion here: How do you feel about this weed?

If you want to harvest them yourself, the young dandelion leaves are best because they are not that bitter. The older the plant, the more bitter the leaves become.

Dandelions are becoming more and more popular and most health food stores carry them. So if you don’t want to forage for these wild edibles yourself, all you’ve got to do is head to your local Whole Foods to purchase a bunch or two. You’ll need two cups of dandelion leaves for this recipe, so one bunch will do.

Once you prepare this recipe you can spread it on bread, pasta, toss it on your veggies, or mix it into salad dressing. Anyway you decide to eat it, I hope you enjoy the recipe!

Dandelion Pesto
Prep time
Cook time
Total time
Recipe type: Healing Foods
Cuisine: Food is medicine
Serves: 4 servings
  • 2 cups dandelion leaves
  • 1 cup basil leaves
  • ½ cup pine nuts (pignolias)
  • 3-4 garlic cloves, peeled and chopped
  • 3 tbsp. lemon juice
  • Zest of 1 lemon
  • ½ cup organic olive oil
  • ¾ tsp. sea salt
  • ¼ tsp. black pepper
  • ⅓ cup grated Parmigiano Reggiano
  1. Place all ingredients (except parm) into a food processor or blend and puree until you reach desired creamy consistency.
  2. Add Parmigiano Reggiano to taste, and blend until smooth.