Dandelion Pesto


Dandelion pesto

Dandelion Pesto

This pesto is just as versatile as the basil version. Cashew nuts are fairly sweet so balance out the slight bitterness of the dandelion.. I love to add dandelion pesto and mozerella cubes to hot pasta or serve it with a cheese selection.
Prep Time 15 mins


  • food processor,


  • 2 cups Dandelion leaves - use young ones as the bigger ones can be bitter
  • 1/2 cup Cashew nuts
  • 1/2 cup olive oil
  • 4-5 cloves fresh garlic
  • Black pepper to taste


  • Wash the dandelion leaves and shake dry in a clean dish-cloth
  • Roughly chop the leaves and place in your processor with the other ingredients
  • Blend well. I like my pestos quite smooth, but the consistency is your choice. Add more olive oil if it seems too dry
    pesto in blender
  • Pour into a clean jar and top with a thin layer of olive oil to stop it drying out.
    Dandelion pesto
  • Alternatively freeze in ice cube trays. I have a silicone tray with quite large blocks, and always freeze my green pestos

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