In a food processor, combine the dandelion greens, toasted walnuts, Parmesan, and garlic. Pulse until finely chopped.
With the motor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
Add the lemon juice, salt, and pepper. Pulse a few more times to blend.
Taste and adjust seasoning if needed.
Serving and Storage Tips:
Serve tossed with hot pasta, drizzled over roasted vegetables, spread on sandwiches, or spooned onto grilled meats.
Store pesto in an airtight jar in the fridge for up to 5 days. For longer storage, freeze portions in an ice cube tray, then transfer cubes to a freezer bag.
Variations:
Spicy Kick: Add a pinch of red pepper flakes when blending.
Nut-Free: Substitute sunflower seeds for the walnuts.
Creamy Twist: Stir in a tablespoon of Greek yogurt or cream cheese for a richer spread.
Citrusy Brightness: Swap lemon juice with lime for a sharper flavor.
FAQ:
Can I use mature dandelion leaves?
Mature leaves are more bitter. If you use them, blanch briefly in boiling water, then chill in ice water before making the pesto.
What if I don’t have dandelions?
You can substitute arugula, spinach, or a mix of wild greens.
Are wild dandelions safe to eat?
Yes, but make sure they are harvested from areas free of pesticides and pollutants.
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