Dandelion Pesto

Dandelion greens support liver function, act as a natural diuretic, may help lower cholesterol and blood pressure, and contain prebiotics that support beneficial gut bacteria.


  • 4 cups of dandelion greens chopped – about 1 bunch
  • ½ cup olive oil
  • 1 cup seeds such as roasted pumpkin or sunflower seeds I used the Go Raw Sprouted Super Seed mix
  • 4-8 garlic cloves minced
  • ¼ cup lemon juice
  • 1 tsp. salt
  • 1 cup basil


  • In a food processor, begin adding the greens, basil, garlic, lemon juice, and salt.
  • Turn food processor on and drizzle the olive oil through the top.
  • Continue to process until it reaches the consistency of a pesto.
  • You can adjust the thickness with more oil or even a drizzle of water can also help.


Dandelion greens are pretty bitter. If you are new to eating bitter greens, you may want to reduce the amount of dandelion to 2 cups and increase the basil to 3 cups. Over time you can increase the amount of dandelion as your tastebuds adjust.