I was given a heads up on Saturday at the market,  that some of you were missing the Dandelion pesto recipe…Here’s a copy for your records.


  • 3/4 cup  unsalted roasted pumpkin seeds
  • 3 garlic cloves, minced
  • 1/4 cup freshly grated Parmesan
  • 2 cups dandelion greens
  • 1 tablespoon lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Black pepper, to taste


  1. Pulse the garlic and pumpkin seeds together in the bowl of a food processor until very finely chopped.
  2. Add Parmesan cheese, dandelion greens, and lemon juice and process continuously until combined.  The pesto will be very thick and difficult to process after awhile — that’s ok.
  3. With the blade running, slowly pour in the olive oil and process until the pesto is smooth. Add salt and pepper to taste!