Vegan Dandelion Pesto

Dandelion greens really are tasty. I was so surprised about how good this pesto was. It is important to pick the young leaves, of course with no pesticides or fertilizers. We enjoyed the pesto as a spread on baguette slices with white wine while we watched a movie. It was truly delicious. The slices also looked pretty garnished with daisies or other edible wildflowers.

Vegan Dandelion Pesto

Yield: 1½ cups

Ingredients:

  • 4 cups fresh dandelion leaves (young leaves are preferable)
  • 3 cloves garlic, chopped
  • 1 cup walnuts (or other nuts)
  • ¼ cup olive oil
  • 2-3 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon dry mustard powder
  • dash freshly ground black pepper
  • ¼-cup nutritional yeast

Watch Making Vegan Dandelion Pesto on Vimeo.

Directions:

  1. It is best to choose the young leaves of dandelions growing in spring as they are less bitter. Wash well and spin dry.
  2. Place the dandelion leaves in a food processor.
  3. Add the lemon juice and olive oil
  4. Process the leaves into a fine paste.
  5. Add the salt and mustard powder and process.
  6. Add the garlic and walnuts and process.
  7.  Add the nutritional yeast and process again to a smooth consistency.

Notes:

We did find that the “bitterness” of the leaves was less after ½ an hour, so you may want to make the pesto a bit ahead of time.



4 responses to “Vegan Dandelion Pesto”

  1. Joann says:

    This is wonderful! I had a ton I’d dandelion leaves today as I was weeding the strawberry bed. I substituted sunflowers seeds for the nuts, which is what I do with basil pesto. Delicious! Thank you!

  2. Chris says:

    Hi Joann,
    Thank you for your nice comment. I’m so glad you liked the pesto. We really enjoyed it. I was surprised how tasty the dandelion leaves were. I will do this again also, as we have many.
    I also often substitute various nuts with sunflower seeds as my husband is allergic to pine nuts.

  3. Roadbike says:

    I’d you’ve managed to harvest really young dandelion, I’d recommend scaling back on the mustard powder and nutritional yeast in order to let these guys sing! Made today and it kind of just tastes like fake “cheese” sauces I’ve made over the years.

  4. Rosemary says:

    How long does this pesto last? Do you need to keep it in the fridge? Could you can it?

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