Dandelion Greens Pesto

This bright green pesto is made with a surprising secret ingredient--dandelion greens! MORE + LESS -

Wit and Vinegar

March 8, 2017

cups torn dandelion greens pieces (about 1 bunch)

cloves garlic, smashed

1/3

cup grated Parmesan cheese

1/3

cup chopped walnuts, toasted and cooled

1/2

teaspoon kosher salt

1/2

cup olive oil

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1

In a food processor combine everything except olive oil. Pulse several times, scraping down the sides every few pulses until everything is minced up evenly.
2

With food processor running, slowly drizzle in olive oil until combined. Scrap down sides of bowl and process a little more if needed.
3

If using on pasta, remember to save some of the pasta water and add a little at a time with pesto so it helps coat the pasta a little better.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Dandelion greens?! We know it's a weed, but did you know it also makes yummy pesto? Trust us, you'll wanna try it. Most people are probably familiar with basil pesto, but there are actually a bunch of different options when it comes down to the sauce. Dandelion greens are more bitter than basil, but in a totally good way. You’re probably thinking that dandelion greens are a weed(!) and you will actually pay money for them in the store(!), but that's okay. Try this business for yourself and see! This starts out just like regular pesto, with garlic, walnuts, olive oil and Parmesan cheese, but there’s the added twist of the dandelion greens. Pesto’s great because you can just throw all of the ingredients into the food processor and call it a day. So add in everything except the olive oil. You could serve this over pasta like I did, or use it on pizza, mix it with cream cheese and put it on a bagel, etc. etc. ... the possibilities are endless!