Dandelion Pesto

Alice Irene is a cabin-dwelling writer, climate justice advocate, and mama to three children, five and under. She lives with her husband and children in Québec on a few acres of forest, meadow and creek with a converted barn. She is the author of ‘Circular Living’ all about reshaping human culture to align with nature’s cycles. The following is an excerpt of a previous Instagram takeover.

This morning, my nearly-three-year old asked, “Can we make dandelion raisin bread?” Just goes to show how much of an impression it has made on him to be cooking with dandelions this year – and how much he loves raisin bread! While we didn’t make that unique recipe, I did want to share a delicious recipe that we made a few weeks ago: dandelion pesto.

I adapted the lovely recipe from @growforagecookferment, and it was a hit with grown-ups and my children alike. We make a double batch, and share some with our neighbours and close friends. It is fresh and luscious, and easy to freeze so we’ll have a taste of spring and summer in the winter. We have an overabundance of dandelions on our few acres here, so it is no problem to use some of these miraculous plants for ourselves and save countless others for pollinators.


1/2 cup pine nuts
3 cloves minced garlic
2 cups chopped dandelion leaves (loosely packed)
2 tbsp lemon juice
2 tbsp lemon zest
1/2 cup extra virgin olive oil
1 tsp salt
1 tsp pepper
1/2 cup Parmesan

Place everything except the parmesan in the food processor or blender, whir it all up, and then add the cheese near the end and blend again briefly. Voilà, dandelion pesto!


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