Dandelion Garlic Pine Nuts (Printable)

Bright, flavorful dandelion greens combined with garlic, pine nuts, and Parmesan for versatile use.

# 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 - Juice of 1/2 lemon

→ Seasoning

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

# How-To Steps:

01 - Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Allow to cool slightly.
02 - In a food processor, combine dandelion greens, basil if using, garlic, 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 as needed.
04 - Season 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 -
  • Ready in just 15 minutes with no cooking required
  • Transforms foraged or farmers' market greens into a gourmet condiment
  • Naturally vegetarian and gluten-free
  • The slightly bitter dandelion greens offer a sophisticated, complex flavor
  • Incredibly versatile—use on pasta, sandwiches, or as a dip
  • Stores well in the refrigerator for up to a week
02 -
  • Always taste your dandelion greens before starting—if they're very bitter, blanching helps mellow the flavor
  • Toast extra pine nuts and store them separately for adding crunch to finished dishes
  • Let the toasted pine nuts cool completely before blending to prevent the pesto from becoming warm and losing its bright color
  • Stream the olive oil slowly while the processor runs for the smoothest, most emulsified texture
  • Store pesto in a jar with a thin layer of olive oil on top to prevent oxidation and browning
  • Bring refrigerated pesto to room temperature before serving for the best flavor
Return