Dandelion Pesto

Updated: May 14, 2020

A play on your traditional pesto using liver cleansing herb, dandelion and infused with brain boosting turmeric. You can enjoy it with pasta, as a dip with crackers, bread or vegetables or even use it as a topping or dressing.


½ cup shelled pine nuts

3 garlic cloves

2 cups chopped fresh dandelion leaves

1 tbsp lemon juice

1 tbsp lemon zest

½ cup extra-virgin olive oil

½ tsp sea salt

1 tsp turmeric powder

½ tsp ground black pepper

¼ cup vegan Parmesan


1. Place all ingredients except Parmesan into a blender or food processor. Process until smooth, if it's too thick, slowly add a bit more olive oil.

2. Add Parmesan and continue to blend until the mixture has a smooth consistency.

3. Refrigerate and eat within 3 days.

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