Dandelion Pesto Garlic Pine Nuts (Printable)

Fresh dandelion greens combined with garlic and pine nuts for a flavorful, versatile sauce.

# What You'll 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

# How to make it:

01 - Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Let them 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.

# Recipe Expert Tips:

01 -
  • Dandelion greens pack an earthy, slightly peppery punch that makes you feel like you're cooking with something wild and real.
  • It comes together in minutes, making you look like you've been foraging all morning when really you've just spent fifteen minutes with a food processor.
  • One small jar goes surprisingly far, stretching across pasta, toast, roasted vegetables, and impromptu snacks for days.
02 -
  • Dandelion greens can be surprisingly bitter if they're mature or stressed, but a quick blanch in boiling water followed by a cold water bath mellows them beautifully without erasing their character.
  • Toast your pine nuts just until fragrant—one minute too long and they flip from luxurious to acrid, so stay in the kitchen and pay attention.
03 -
  • Never skip the toasting of pine nuts—it's the difference between good pesto and one that tastes like you actually know what you're doing.
  • If your pesto seems thick when you finish, thin it with a tiny splash more olive oil and a squeeze of lemon rather than water, which would dilute the flavor.
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