Dandelion Pesto

When the spring and summer seasons arise, so do the weeds we find in our gardens. 
Many weeds we come across are dense with nutrients and can assist our health in a variety of ways.
If you have dandelions growing in your garden, put them to good use! You’ll love this dandelion pesto that is a healthy twist of a popular classic


What we find in Dandelion

High in beta carotene, polyphenols, calcium, iron and potassium. Dandelion roots and leaves are high in inulin, a starchy carbohydrate soluble fibre that provides food to our gut flora. Regularly eating foods high in inulin can help increase healthy gut bacteria that can affect many areas of health such as digestion and the immune system.



  • High in anti-oxidants
  • Anti-inflammatory
  • Promotes healthy liver
  • Aids Digestion
  • Great source of vitamins A, C & K
  • May lower blood pressure
  • Protects the gallbladder
  • Reduces cholesterol levels



This pesto tempers the bitterness with sweet pine nut flavours, cheese and the zing of lemon zest and juice.

Serve with crackers, carrots or bread. Perfect snack or appetizer!

You can also try on top of your eggs, dress a potato salad, meat or veggies.


Yield: 2 cups

What you'll need...

  • 1/2 cup shelled pine nuts
  • 3 garlic cloves, minced
  • 2 cups chopped fresh dandelion leaves, loosely packed
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup freshly grated Parmesan



1.Sort the dandelion leaves by removing all the wilting or badly bruised leaves. Wash all remaining leaves and dry as well as you can.

2.Place all the ingredients except the Parmesan into a blender or food processor. Process until smooth. If it’s too thick, slowly add a bit more olive oil.

3. Add the Parmesan and continue to blend until the mixture has a smooth consistency.

4. Refrigerate, and eat within 3 days. The top may darken, which is normal. You can pour a thin layer of olive oil on top to prevent that. You can also put it in ice cube trays to freeze for later.


When sourcing dandelion be sure to harvest in a chemical free area and wash them well. 

You can eat the entire plant: the flower, leaves and roots.  Put a few leaves in your morning smoothie to start the day right.  Or add some to your salad.

Enjoy this simple backyard recipe!


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