Vegan Dandelion Pesto

I love trying new kinds of pesto.  I created this after receiving a huge bunch of big dandelion greens in my organic farm share and loved the result.  It’s fresh, slightly bitter, and adds a ton of flavor to sandwiches, pasta or winter squash, even potatoes benefit from a dollop of this stuff.  The strong flavor means a little goes a long way and the cashews help mellow the bitterness of the dandelion while the lemon gives it a welcomed citrusy zing.


Zest and juice of 1/2 lemon
1/2 bunch dandelion (about 3 cups coarsely chopped)
1 clove garlic
1 Tbs truffle olive oil
1/2 tsp salt
1/4 cup ground cashews
1 heaping Tbs nutritional yeast
1 tsp freshly ground white pepper
1/4 tsp red pepper flakes (optional)

To do:

Using a food processor or hand blender pulse lemon juice + zest, dandelion, garlic and olive oil so they are well combined, then add the cashew, nutritional yeast and pepper, blend until everything is finely chopped and a consistency you want.
dandelion pesto
Makes enough for 2 servings plus a little left over for sandwiches.

Add to pasta or serve with delicata squash as pictured.  Enjoy!


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