Dandelion Pumpkin Seed Pesto

Updated: May 27, 2020

Dandelion Pumpkin Seed Pesto
General Information
  • TypeSauces and Toppings
  • DifficultyEasy
  • FlavorSavory
  • Estimated Time15 minutes
  • Yield4 servings


  • Dandelion
  • Garlic
  • Olive Oil
    Olive Oil
  • Black Pepper
    Black Pepper
  • Salt
  • Lemon Juice
    Lemon Juice
  • 2 cups of Dandelion (greens; loosely packed)
  • 3/4 cups of Pumpkin seeds
  • 3 cloves of Garlic (minced)
  • 1/2 cup of Olive Oil (extra-virgin)
  • 1/4 cup of Parmesan Cheese (grated)
  • 1/4 teaspoon of Black Pepper
  • 1/2 teaspoon of Salt (or to taste)
  • 1 tablespoon of Lemon Juice


This pesto is an earthy spread that adds a twist to sandwiches and pasta. Cleansing dandelion and heart-healthy pumpkin join forces to create a delicious and nutrient-rich pesto, which will perfectly complement a variety of dishes for your next healthy lunch or wholesome dinner.

  1. Preheat the oven to 350° F (175° C).
  2. Place the pumpkin seeds on a baking sheet and roast just until you smell the aroma.(5 minutes)
  3. Remove and let cool.
  4. Place the garlic and pumpkin seeds in a food processor and pulse until finely chopped.
  5. Add the dandelion, Parmesan, lemon juice and continue processing until combined.(5 minutes)
  6. Make sure to stop the processor to scrape the ingredients caught on the side. When the pesto becomes thick and hard to process, slowly add the olive oil and continue processing until smooth.(5 minutes)
  7. Mix in salt and pepper to taste and add the pesto to your favorite pasta or spread it on a sandwich. Enjoy!