Dandelion No-Cheese Pesto

Dr Jodi Larry Says: Dandelion is one of the most important foods to eat in the spring. It is no coincidence that dandelion greens are abundant in the spring season all over Ontario. Adding it to your diet as you transition into spring, is a very helpful way to cleanse your liver and release toxins that built up over the winter season. read more…

The Recipe

I make this and freeze this pesto because it is amazing over grilled veggies, roasted potatoes, a drizzle on soup, mixed into meatballs, and of course over pasta or a pasta salad.

Tip:  This will last up to 6 months in the freezer or one week in the fridge.  The top of the pesto may turn a dark colour; if this bothers you, cover with a thin layer of olive oil.

Dandelion No-Cheese Pesto

Servings 1 cups


  • 3 cloves garlic
  • cup extra virgin olive oil
  • 4 packed cups dandelion leaves
  • ¼ packed cup fresh basil leaves only
  • cup toasted pine nuts or hazelnuts optional
  • 1 tbsp lemon juice
  • 2 tsp honey
  • ¾ tsp sea salt 


  • In a high-speed blender or food processor, mince the garlic.
  • Add all other ingredients and process until smooth. 
  • Taste, and add salt if necessary.  
  • Divide the recipe into two or three portions depending on how much you need at a time; store in airtight container or jar in the refrigerator or freezer.