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Dandelion pesto


A wild food twist on the traditional pesto recipe

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Rate this recipe 2.9/5 (12 Votes)


  • 2 big handfuls of dandelion greens
  • 2 handfuls of fresh basil leaves
  • 1 handful of spinach (optional)
  • The petals from 5 dandelion flowers
  • 1 large clove of garlic
  • 1/2 tsp sea salt
  • 1 handful of pine nuts
  • 1 handful of hemp
  • sunflower seeds or macadamia nuts
  • Enough extra virgin olive oil to bind the sauce together
  • around 4-6 tbsp
  • Juice of half a lemon
  • 1 tbsp nutritional yeast flakes (optional)


servings 4
Level of difficulty Easy
Cost Budget Friendly


Step 1

Wash the dandelion well in a solution of water and raw cider vinegar, using a couple of tablespoons of vinegar to about a litre of water. Wash and spin dry all the greens. Pop all the ingredients into a pestle and mortar or food processor and pound/blitz till nearly smooth - I like to leave a little texture to my pesto but play around with it. And that's it! Pretty simple and very scrummy.


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