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


  • 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.


  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.


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.