Foraged, spring dandelion greens make a delicious and nutritious pesto recipe that packs a punch of garlicky flavour.
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Spring is firmly upon us and with it the deluge of that ubiquitous yellow-headed weed that is the bane of every gardener and landscaper. Dandelions are a common enough weed that most of us hardly consider when planning our meals, but it turns out that dandelion leaves are a nutritional powerhouse. And they taste great too! I’m a sucker for pesto recipes of any kind so when I saw a few recipes with foraged dandelion leaves I knew this was something I needed to try. It was love at first taste and now this dandelion pesto recipe is a spring staple in our house. Both the leaves and the root are edible on the dandelion plant. The leaves can be eaten raw or cooked and are prepared much like you would spinach or chard.
Dandelion Pesto is a Nutritional Powerhouse
Dandelion is full of beneficial vitamins, minerals and potent antioxidants. It is an excellent source of Vitamins A, C and K and minerals like iron, magnesium, calcium and potassium. The dried root can be made into a tea or tincture and is said to assist in liver and metabolic health. The root also contains large amounts of the soluble fibre inulin which supports the growth of beneficial bacteria in your gut. All of these are great reasons to stop shunning this common weed and start incorporating it into your diet.
Harvesting Dandelions
Obviously, the time to harvest dandelions is in spring, particularly when the leaves are young and tender. A good rule of thumb is to pick them when they still have their yellow blooms. I find that as the dandelion plant goes to seed the leaves are starting to toughen up and aren’t as tasty. Be sure to stick to places where you know chemicals or weed killers aren’t being used. Our backyard is usually brimming with them. As with any foraged item make sure to wash them very well. I like to fill a sink up with cold water and then dunk the greens to clean them. I do this two or three times until the water is very clean and there is no more dirt or debris in the water. Spread out on a towel to let dry.
Ingredient Notes for Dandelion Pesto Recipe
Dandelion Greens: These can be foraged from outside, but they can also be found in the produce section of some supermarkets or at farmers markets. Make sure to thoroughly wash and dry the leaves.
Pine Nuts: Toasted pine nuts are a classic ingredient of pesto, but you can switch it up and use walnuts or almonds.
Garlic: Make sure to use fresh and lots of it!
Lemon: Don’t skip the lemon. Dandelion leaves are quite bitter, and the lemon cuts the bitterness and really helps mellow out the flavour. Use both the zest and the juice.
Olive oil: Use a good quality extra virgin olive oil.
Parmesan cheese: No pesto recipe is complete without a handful of parmesan cheese.
What if I Don’t Have Dandelion Greens?
This pesto recipe can be used to make regular basil pesto. In fact, I use pretty much the same ratio of ingredients when making basil pesto myself. Simply substitute fresh basil for the packed dandelion leaves and omit the lemon juice and zest. I don’t usually put lemon in my basil pesto but feel free to keep it if you prefer.
How to Make Dandelion Pesto
Making this dandelion pesto recipe is exactly the same as making regular pesto. Begin by toasting the pine nuts in a skillet over medium heat. Remove from the heat and let the pine nuts cool.
Add the pine nuts to a food processor with the minced garlic and pulse until chopped finely. Add the dandelion greens, lemon zest and juice and run until the mixture is finely minced.
With the motor running, stream the olive oil into the food processor and blend until the oil is fully mixed in. Lastly add the grated parmesan cheese and pulse to combine. Check the seasoning and add kosher salt and pepper as needed.
The pesto will keep for 3 to 4 days in the fridge. Over time the surface may oxidize and darken in colour but it is still safe to eat. You can also store pesto in the freezer. Freeze in an ice cube tray for easy portioning!
Pairing & Serving Suggestions
How do you use dandelion pesto? Well, any way you would use basil pesto! It’s great with pasta, on its own or in a cream sauce. A favourite recipe of mine is to bake flatbreads spread with this pesto and burrata cheese. Top with fresh arugula and a drizzle of olive oil and you have a delicious appetizer.
When it comes to pairing pesto dishes with wine, the bold, piquant and herbaceous flavours can present a challenge. Look for bright, citrusy white wines such as Sauvignon Blanc. If you are interested in pairing a Chardonnay then stick to an unoaked, higher acid Chardonnay. For a red pairing try a light-bodied or fruity wine such as Malbec or even a Gamay.
More Dandelion Pesto Recipes
Use this dandelion pesto in these recipes:
Dandelion Pesto Recipe
Ingredients
- 2 cups tightly packed dandelion leaves
- ½ cup pine nuts toasted
- 3 garlic cloves minced
- 1 lemon zest and juice
- ½ cup grated parmesan cheese
- ¾ cup extra virgin olive oil
- kosher salt and pepper as needed
Instructions
- Toast the pine nuts in a skillet over medium heat for about 5 minutes, tossing frequently. Keep an eye on them, they can burn quickly.
- Add the pine nuts and minced garlic to the food processor and run until the nuts are finely ground. Add the dandelion leaves along with the zest and juice of 1 lemon and run until finely mince.
- With the motor running, add the olive oil in a steady stream. Blend until a smooth paste. Add the parmesan cheese and pulse to combine. Check the seasoning, adding kosher salt and pepper as needed. If the pesto is too bitter add a bit more lemon juice.
Let me know if you made my dandelion pesto recipe, I would love to see!
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