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Fresh Dandelion Green Pesto Pasta Recipe Easy Homemade with Lemon Zest and Parmesan

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A fresh and vibrant pasta dish featuring homemade pesto made from foraged dandelion greens, lemon zest, and Parmesan cheese. This recipe offers a bright, earthy flavor perfect for springtime meals.

Ingredients

Scale
  • 3 cups packed dandelion greens (washed and tough stems removed)
  • 2 medium garlic cloves, peeled
  • 1/4 cup toasted pine nuts (or walnuts as an alternative)
  • 1/2 cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • Zest of 1 medium lemon
  • 1/3 to 1/2 cup extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 12 oz (340 g) pasta (spaghetti, linguine, or preferred long pasta)
  • Optional: splash of pasta cooking water to loosen pesto

Instructions

  1. Rinse about 3 cups of dandelion greens thoroughly to remove any grit. Trim off the tough stems and pat the leaves dry (about 5 minutes).
  2. Toast 1/4 cup pine nuts in a dry skillet over medium heat, stirring frequently for 3-5 minutes until golden and fragrant. Remove immediately and let cool.
  3. In a food processor, combine the dandelion greens, toasted pine nuts, 2 cloves garlic, 1/2 cup freshly grated Parmesan, and lemon zest. Pulse until coarsely chopped.
  4. With the processor running, slowly drizzle in 1/3 cup extra virgin olive oil until the mixture is smooth but still has some texture. Stop and scrape down the sides as needed. Season with salt and pepper to taste. Add a tablespoon or two of cold water or pasta cooking water if pesto is too thick.
  5. Bring a large pot of salted water to a boil. Add 12 oz pasta and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1/2 cup pasta water before draining.
  6. Return drained pasta to the pot or a large bowl. Add pesto and toss well to coat, adding reserved pasta water gradually to loosen sauce and help it cling.
  7. Serve immediately, finishing with extra Parmesan, lemon zest, and freshly cracked pepper if desired.

Notes

Use young dandelion greens for best flavor; blanch older leaves to reduce bitterness. Toast nuts carefully to avoid burning. Lemon zest is essential to balance bitterness. Reserve pasta water to adjust pesto consistency. Pesto can be made up to 2 days ahead and stored with a thin olive oil layer to prevent browning. For vegan version, substitute Parmesan with nutritional yeast and use egg-free pasta. Nut-free options include pumpkin or sunflower seeds.

Nutrition

Keywords: dandelion greens, pesto, pasta, lemon zest, Parmesan, spring recipe, homemade pesto, wild greens, easy pasta

Find it online: https://dahliadishes.com/fresh-dandelion-green-pesto-pasta-recipe-easy-homemade-with-lemon-zest-and-parmesan/