Dandelion Pesto

This is a super easy recipe for dandelion pesto, the perfect springtime treat for all foragers! So step away from standard basil pesto and try this amazing dandelion and walnut pesto instead.

Why you’ll love this recipe

• Dandelion pesto is most definitely not something you can buy in the shops.
• This simple dandelion pesto is just packed with amazing flavour, there is nothing remotely bland about this pesto!
• It is easy to make, like all pesto recipes this dandelion leaf pesto is super quick and easy to make.

I love pesto, in fact I even wrote a book about pesto – A Passion For Pesto with over 50 different pesto recipes in it. This is just one of the recipes from my book.

It’s springtime and dandelions are everywhere round here. I love foraging and making fun foodie things from my nature finds. I’ve used dandelions here on the blog before in my Dandelion Liqueur and Dandelion Jelly and both are delicious so I thought I’d share my dandelion and walnut pesto recipe here too.

Dandelions

All parts of the dandelion are edible. From the petals and leaves right down to the roots.

Are dandelions good for you?

Yes, they are. Dandelions contain lots of vitamins and minerals. In fact, 1 cup of dandelion greens contains more than your daily requirement of both vitamins K and A. Dandelion tea made from the roots of the plant has been drunk for centuries for its health benefits.

Foraging for dandelions

Don’t pick flowers at the edge of busy roads as they will be polluted with fumes from cars and lorries.

Do not pick dandelions that have been sprayed with chemicals/weed killer – this more applies to those in a garden. Be careful, ask first!

Watch out for dandelions in areas that dogs pee in, another no-no!

We are not using the dandelion flowers in this dandelion and walnut pesto recipe we are just using the leaves. Dandelion leaves are known as a bitter green and are delicious in a mixed green salad with a flavour a bit like rocket.

You can use also the leaves to make my Greek style greens with eggs and also in my springtime weedy relish recipe.

If you want more fun foraging recipes then check out the Foraging Section where you’ll find all sorts of great recipes.

Ingredients for dandelion and walnut pesto

Dandelion leaves – you don’t need the flowers of the dandelion to make your dandelion pesto, just the leaves, so leave the flowers there for the bees to feast on.

Parsley – use whatever parsley you have to hand either flat leaf or curley. You are really using the parsley to bulk out the greens and also the mild flavour of the parsley helps to balance the strong bitter type flavour of the dandelion leaves.

Walnuts – I’ve used walnuts in my dendelion pesto instead of the usual pine nuts you’d find in a basil pesto because the dandelion leaves have a strong and slilghtly bitter taste and marry well with the strength of the walnut flavour. Walnuts are also much cheaper than pine nuts so there is another bonus.

Flavourings – I use lemon juice, honey and a little mustard to add extra depth and flavour to my dandelion pesto.

Seasoning – salt and pepper of course.

Parmesan cheese – or other Italian hard cheese, it’s up to you.

Olive oil – Use standard olive oil or extra virgin olive oil if you have it.

Garlic – it just wouldn’t be pesto without the taste of garlic

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

How to make dandelion pesto

Like any pesto this dandelion and walnut pesto is super easy to make in 3 simple steps.

The first thing you want to do is toast the nuts. This releases their flavour and produces a lovely creaminess when you blend them with the other ingredients.

Use a dry pan on a medium heat and simply toast the broken up walnuts for barely a minute till they are just turning golden and emitting a lovely nutty aroma. Now immediately tip them out of the pan to stop them cooking and allow them to cool.

Put the cooled toasted walnuts and the garlic into a mini food processor and pulse to break them down.

Now add the dandelion leaves (wash them first please and pat dry) and parsley along with the lemon juice, mustard and honey and pulse till they have broken down. Don’t just set the food processor to whizz away and leave it or you will just end up with green goop rather like a smoothie. Keep an eye on it to get the consistency you want.

Whizz in the grated parmesan and your seasoning and finally start to drizzle in the olive oil. with pesto it is all a matter of taste as to how thick or runny you like this sauce. If you are going to be using your dandelion pesto in wraps and sandwiches you would want it thicker than for stirring through pasta.

How to store pesto

Your dandelion pesto will keep for up to 2 weeks in the fridge in a covered jar. As you use it just top the jar up with a little of the oil you used to make the pesto. This is to create a seal of oil between the top of the pesto and the air in the jar and stops it discolouring while in storage.

You can freeze your homemade pesto in ice cube trays and it will keep for 3-6 months.

How to serve dandelion pesto

You can stir your homemade pesto into pasta for a super quick and easy meal.

This dandelion pesto has a good strong flavour so pairs well with roast beef, lamb etc in wraps and sandwiches.

Dandelion pesto makes a good dip for veggie sticks or crusty bread.

Stir some pesto into homemade vegetable soup to add another flavour dimension.

Looking for more amazing easy pesto recipes to try? Then check these out before you go;

Nasturtium Pesto

Rosemary and walnut pesto

Red pepper pesto

Parsley and almond pesto

And for even more pesto goodness check out the Pesto Recipe Section of the web site.

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.