Dandelion pesto

    10 min

    This sauce uses dandelion leaves in place of basil leaves for a mineral-packed pesto. So if you are feeling adventurous give it a try! Use young dandelion leaves before they flower and pick them from organic gardens or untreated lawns. Older leaves will be bitter in taste. Toss with warm pasta or dollop on top of bruschetta.

    1 person made this

    Serves: 16 

    • 100g young dandelion greens
    • 120ml extra virgin olive oil
    • 40g freshly grated Parmesan cheese
    • 2 teaspoons crushed garlic
    • salt to taste (optional)
    • 1 pinch dried chilli flakes, or to taste (optional)

    Prep:10min  ›  Ready in:10min 

    1. Place dandelion greens, olive oil, Parmesan cheese and garlic in a food processor; blend until smooth. Season with salt and chilli flakes.

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    Reviews in English (3)


    I just made this a few minutes ago, and I'm giving it a 4* review with the idea that I'll come back and rate it later after it has rested for a couple of days. For the measurement, I rough chopped the dandelions and then really packed them in, as if it were basil in a traditional pesto. If you don't mind a little bitterness, it is good. I'm thinking of using it as a marinade on lamb.  -  17 Apr 2013  (Review from Allrecipes US | Canada)


    You must know that you like dandelion before eating it raw. This recipe Is legit, and bitter  -  06 Jun 2015  (Review from Allrecipes US | Canada)


    It was way too bitter. I saw someone online cuts dandelion with honey so I tried that but it's still way too bitter. I was thinking of using it on pasta as a pesto.  -  08 Jan 2014  (Review from Allrecipes US | Canada)