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Dandelion Pumpkin Seed Pesto
During the spring and summer, many farmers' markets provide gourmet dandelion greens that outperform any greens you might harvest from your own back yard. For safety and flavor, they can't be beat. That said, dandelions are easy to recognize, so if you're confident that your yard is free of toxic fertilizers and chemicals, this recipe is a wonderfully fun way to enjoy foraging for wild food with your family.
3/4 c. (green) pumpkin seeds, unsalted hulled
3 garlic gloves, minced
1/4 c. parmesan, freshly grated
1 bunch dandelion greens (2 c., loosely packed)
1 T. lemon juice
1/3 c. extra-virgin olive oil
1/4 t. kosher salt
Black pepper, to taste
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Dandelion Pumpkin Seed Pesto

Dandelion Pumpkin Seed Pesto

Dandelion Pumpkin Seed Pesto
One Star Guiding Stars
  • Servings:8 (43 g)
  • Prep Time:20 minutes
  • Cook Time:5 minutes
1. Preheat the oven to 350 degrees Fahrenheit. Pour the pumpkin seeds onto a shallow-rimmed baking sheet and roast until fragrant, about 5 minutes. Remove from the oven and cool.
2. Pulse the garlic and pumpkin seeds together in a food processor until finely chopped.
3. Add parmesan cheese, dandelion greens and lemon juice and process continuously until combined. Stop the processor every now and again to scrape down the sides of the bowl. The pesto will become very thick and difficult to process.
4. With the processor running, slowly pour in the olive oil and process until the pesto is smooth. Add salt and pepper.