Dandelion Greens Pesto Recipe

The beginning of Autumn is a great time to harvest bunches of yummy bitter Dandelion greens. You would regularily find me and the boys, in our yard plucking juicy Dandelion leaves to prepare for good eats.

I’m often intrigued by fellow lookers-on who comment with shock that Dandelion leaves are something we eat. Commonly referred to as weeds and overlooked by many, these generous plants give their whole body to nourish ours. The strong bitter taste in the leaves stimulates the secretion of bile in the liver and gall bladder which in turn cleanses and cools the blood to flush out excess Pitta heat.

The way I see it is that if there is an abundance of this medicinal plant growing so happily in ones own garden, then this is a strong sign from nature that this is a medicine that is begging to be seen. Learn about it and accordingly proceed !

The following Pesto recipe is a really handy to have at the ready and can bring an otherwise simple meal together by making up all 6 tastes. It can be stirred into almost anything - rice, pasta, potatoes or used as a dip with vegetables and a spread for bread. The possibilities are endless.

I make a full batch of this pesto recipe and freeze what I know I cant use within a few days; which packs a wonderful burst of nutrition to winter meals in a pinch.

FYI -> Ayurveda teaches us that the prana in food is diminished when the food is not eaten fresh. Use your discernment in this regard. It always good to know the ‘rules’ yet even better to use them for ones own encouragement rather than discouragement.

In my opinion, its a far more sattvic choice to consume a little home made pesto from the freezer rather than a glass of rum and a defrosted factory farm steak !

Small steps to thriving health must be enjoyable. Sustainable transformation is a journey of love, kindness, patience and time.

Enjoy :)



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  • 1/2 cup pinenuts

  • 3 cloves of garlic (diced)

  • 2 cups of fresh dandelion greens (chopped)

  • 1 Tablespoon lemon juice

  • 1 Tablespoon lemon zest

  • 1/2 cup extra virgin olive oil

  • 1/2 teaspoon sea salt

  • 1 teaspoon turmeric powder

  • 1/2 teaspoon freshly cracked black pepper

  • 1/4 cup grated parmesan cheese 


  • process all the ingredients (except the parmesan cheese) in a food processor until smooth. Add more oil if required

  • Add the parmesan and blend until smooth

  • Refrigerate in a jar covering the top with a little more olive oil

  • Enjoy within a few days.

Do you like it ? Did you try it ? Let me know in the comments below.

I love to read you and will reply every time.

Love, Amber