Dandelion Green Pesto

Dandelion Green Pesto is a vibrant, earthy twist on classic Italian pesto, replacing some or all of the basil with foraged or cultivated dandelion greens. It typically blends these greens with nuts (like walnuts or pine nuts), garlic, hard cheese (such as Parmesan), olive oil, and lemon juice for brightness. The dish has roots in foraging traditions and modern farm-to-table cuisine, particularly in regions where dandelions are abundant.

🍽️ Nutrition at a glance

This pesto is relatively high in healthy fats from olive oil and nuts, with a moderate amount of protein from the cheese and nuts. It is a good source of vitamins A, C, and K, as well as minerals like iron and calcium, with a rough calorie estimate of 200-250 per 2-tablespoon serving.

Nutrition breakdown

Calories	220 kcal
Protein	4 g
Carbs	3 g
Fat	22 g
Fiber	1 g
Sugar	0.5 g
Sodium	180 mg
Vitamin K	80 mcg
Vitamin A	1200 IU
Vitamin C	8 mg
Iron	1.2 mg
Calcium	60 mg
Potassium	90 mg
Magnesium	15 mg
Folate	25 mcg

Per 2 tablespoons (30 g) · estimated, varies by recipe

💡 What's interesting

Dandelion greens have a long history in herbal medicine and are nutrient-dense, often containing more beta-carotene than carrots. Culturally, using dandelions in pesto reflects a sustainable, zero-waste approach to cooking, turning a common 'weed' into a gourmet ingredient.