Dandelion Greens Pesto

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Dandelion Greens Pesto Recipe

Photo: Alison Miksch Styling: Lindsey Lower

Drizzle this edgy, bitter pesto over summer tomatoes, whole grains, or scrambled eggs. For a milder version, use more basil or spinach.

Serves 8 (serving size: about 2 tablespoons)


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4 cups dandelion greens, coarse stems removed (about 4 ounces)
1 cup loosely packed fresh basil leaves
3 tablespoons pine nuts, toasted
1.5 ounces Parmesan cheese, grated
1 garlic clove, crushed
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
3 tablespoons olive oil


Hands-on: 15 Minutes
Total: 15 Minutes

1. Place first 5 ingredients in a food processor. Process until finely chopped. Add juice and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended.

Created date

April 2016

Nutritional Information

Calories 104
Fat 9 g
Satfat 1.8 g
Monofat 4.7 g
Polyfat 1.8 g
Protein 3 g
Carbohydrate 4 g
Fiber 1 g
Cholesterol 5 mg
Iron 1 mg
Sodium 223 mg
Calcium 121 mg
Sugars 0 g