Fresh Dandelion Green Pesto Recipe Easy Homemade with Lemon Zest and Pecorino
A bright, tangy pesto made from fresh dandelion greens, lemon zest, and aged Pecorino cheese. This unique pesto offers a peppery twist on the classic basil version and is perfect for spring and early summer.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: About 1 cup (approximately 8 servings of 2 tablespoons each) 1x
- Category: Sauce
- Cuisine: Italian-inspired
Ingredients
Scale
- 3 cups dandelion greens, washed and tough stems removed
- 1/2 cup extra virgin olive oil (cold-pressed preferred)
- 1/2 cup aged Pecorino cheese, grated
- Zest of 1 medium lemon
- 2 medium garlic cloves, peeled
- 1/4 cup toasted pine nuts (cashews or walnuts as alternatives)
- 1/2 to 1 teaspoon sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Rinse about 3 cups of dandelion greens thoroughly to remove any grit. Pat dry with a clean towel or use a salad spinner. Trim off thicker stems to avoid bitterness.
- Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
- Grate 1/2 cup of aged Pecorino cheese finely.
- Using a microplane, zest one medium lemon, avoiding the white pith. Set aside the zest and squeeze out a tablespoon of lemon juice to add later if desired.
- In a food processor, add dandelion greens, toasted pine nuts, grated Pecorino, garlic cloves, lemon zest, and a pinch of sea salt. Pulse a few times to begin breaking down the greens.
- While pulsing, slowly drizzle in 1/2 cup extra virgin olive oil. Stop to scrape the sides as needed. Continue processing until pesto reaches desired consistency, about 1-2 minutes.
- Add freshly ground black pepper and more sea salt if needed. If pesto tastes too bitter, add a splash of lemon juice to brighten and balance flavors.
- Transfer pesto to a glass jar or bowl. If not using immediately, pour a thin layer of olive oil on top to prevent oxidation. Refrigerate and use within 3-4 days.
Notes
Use young, tender dandelion leaves to avoid bitterness. Toast nuts carefully to avoid burning. Add lemon juice to balance bitterness if needed. Store pesto with a thin layer of olive oil on top to prevent oxidation. If pesto thickens in fridge, stir in olive oil or warm water before serving.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0.5
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 2
- Fiber: 1
- Protein: 3
Keywords: dandelion pesto, green pesto, homemade pesto, lemon zest pesto, Pecorino pesto, wild greens, easy pesto recipe, spring pesto