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.
Yield: 1½ cups
- 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
- ¼-⅓ cup nutritional yeast
- It is best to choose the young leaves of dandelions growing in spring as they are less bitter. Wash well and spin dry.
- Place the dandelion leaves in a food processor.
- Add the lemon juice and olive oil
- Process the leaves into a fine paste.
- Add the salt and mustard powder and process.
- Add the garlic and walnuts and process.
- Add the nutritional yeast and process again to a smooth consistency.
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.