Introduction:
You’ve definitely seen it growing everywhere—across lawns, sidewalks, and meadows—but you never knew its power. Dandelions, often dismissed as weeds, are nutrient-rich plants packed with antioxidants, vitamins A, C, and K, and an earthy, slightly bitter flavor that transforms beautifully into this unique pesto. Say goodbye to the ordinary and experience a wild twist on a classic Italian favorite with this foraged, flavorful Dandelion Power Pesto.
Ingredients:
2 cups dandelion leaves (young and tender, thoroughly washed)
½ cup walnuts (or sunflower seeds for nut-free option)
½ cup grated Parmesan cheese (or nutritional yeast for vegan option)
2 garlic cloves
½ lemon (juice and zest)
½ cup extra virgin olive oil
Salt and pepper, to taste
Optional: A handful of fresh basil or mint for a smoother flavor
Instructions:
Wash and dry the dandelion leaves thoroughly. Remove any tough stems.
In a food processor or blender, combine the leaves, walnuts, garlic, lemon zest and juice, and cheese.
Pulse while gradually streaming in olive oil until a thick, creamy paste forms.
Season with salt and pepper to taste. Blend again briefly to mix.
Taste and adjust lemon, salt, or cheese for balance.
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