Dandelion pesto


2 big handfuls of dandelion greens
2 handfuls of fresh basil leaves
1 handful of spinach (optional)
The petals from 5 dandelion flowers
1 large clove of garlic
1/2 tsp sea salt
1 handful of pine nuts
1 handful of hemp, sunflower seeds or macadamia nuts
Enough extra virgin olive oil to bind the sauce together, around 4-6 tbsp
Juice of half a lemon
1 tbsp nutritional yeast flakes (optional)


Wash the dandelion well in a solution of water and raw cider vinegar, using a couple of tablespoons of vinegar to about a litre of water. Wash and spin dry all the greens. Pop all the ingredients into a pestle and mortar or food processor and pound/blitz till nearly smooth - I like to leave a little texture to my pesto but play around with it. And that's it! Pretty simple and very scrummy.


A delicious alternative to traditional pesto making use of the weeds in your garden! Dandelions are super nutritious being high in vitamins A, C & K as well as B vitamins & lots of minerals too. Better still, this is free food!


Serves 4


Thursday, May 3, 2012 - 1:57am


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