Fresh Dandelion Green Pesto with Toasted Walnuts Recipe
This fresh dandelion green pesto combines the bold flavors of toasted walnuts, garlic, Parmesan cheese, and lemon juice to create a vibrant, spreadable condiment perfect for pasta, toast, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Sauce/Condiment
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 4 cups packed dandelion greens, washed thoroughly
- 1/2 cup walnuts, toasted
- 2 medium garlic cloves, peeled
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Rinse greens: Rinse about 4 cups of dandelion greens thoroughly under cold water to remove dirt and grit. Pat dry with a clean towel or spin in a salad spinner. Remove any thick stems if they seem tough.
- Toast walnuts: Heat a dry skillet over medium heat. Add 1/2 cup of walnuts and toast, stirring frequently, until fragrant and lightly browned—about 4-5 minutes. Watch closely to prevent burning. Remove from heat and let cool slightly.
- Combine nuts and garlic: In a food processor, combine the toasted walnuts, 2 peeled garlic cloves, and 1/2 cup grated Parmesan cheese. Pulse a few times to break down the nuts and garlic.
- Add greens and lemon juice: Add the packed dandelion greens and 1 tablespoon fresh lemon juice. Pulse again until the greens are finely chopped but not pureed.
- Add olive oil: With the processor running on low, slowly drizzle in 1/2 cup extra virgin olive oil until the mixture comes together into a thick, spreadable pesto.
- Season and adjust: Add salt and freshly ground black pepper to taste. Pulse briefly to combine. Taste and adjust lemon, salt, or pepper if needed.
- Serve or store: Use immediately tossed with pasta, spread on toasted bread, or dolloped on roasted veggies. Or, store in an airtight container in the fridge for up to 4 days.
Notes
- Toast walnuts carefully and watch closely to prevent burning.
- Pesto can be stored in an airtight container in the fridge for up to 4 days.
Keywords: dandelion green pesto, walnut pesto recipe, fresh green pesto, homemade pesto, pesto sauce
