Make Dandelion Pesto and Tap Into Some Amazing Nutrition - Joybilee® Farm | DIY | Herbs | Gardening | Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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.

Recipe Card powered byTasty Recipes