Make Dandelion Pesto and Tap Into Some Amazing Nutrition | Joybilee® Farm | DIY | Herbs | Gardening | Print
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Dandelion Pesto

  • Author: Chris


A refreshing and interesting dandelion pesto to take advantage of springtime dandelion abundance.


  • 2 cups of raw hazelnuts, toasted in coconut oil
  • 1 cup of grated mild Gouda cheese
  • 1 tsp. tamari
  • 2 tbsp. toasted sesame oil
  • 1 cup of fresh chives, chopped
  • 2 cloves of fresh garlic
  • 4 to 6 cups of fresh spring dandelion greens, washed, dried, and chopped
  • ½ to ¾ cup of extra virgin olive oil


  1. Put chives in the food processor with ½ cup of virgin olive oil, and process for 30 seconds on low.
  2. Add the 2 cups of toasted nuts, 2 whole garlic cloves, tamari, and sesame oil.
  3. Process on low for 30 seconds.
  4. Add dandelion greens 1 cup at a time, processing briefly after each cup.
  5. Add cheese and continue processing on high for 1 minute.
  6. Add additional olive oil or additional chopped greens until you get the paste consistency that you are looking for.
  7. Taste and adjust with added salt if you like.

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