Vegan Dandelion Greens Pesto w/ Roasted Potatoes
Author: Alison Needham
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
This vibrant green pesto has a secret (actually TWO); it's made from dandelion greens and it's vegan. Don't let either of those scare you. This stuff is delicious and you can smother it on anything.
  • 1½ pounds of baby potatoes, washed and cut in half
  • 5 cloves of garlic
  • 2 tablespoons good quality, extra virgin olive oil
  • sea salt and pepper to taste
For the dandelion pesto
  • 1 bunch of dandelion greens, washed and dried
  • ¼ cup of shelled pepita seeds, or nut of your choice
  • ¼ cup shelled sunflower seeds, or nut of your choice
  • 2 large cloves of garlic, chopped
  • ½ cup of good quality extra-virgin olive oil
  • 1 tablespoon lemon juice
  • ¼ cup nutritional yeast (or Parmesan cheese)
  • sea salt to taste
  1. Roast the potatoes. Preheat the oven to 450 degrees. Toss the potatoes, olive oil, garlic (and salt and pepper to taste) on a sheet pan until evenly coated. Bake for 15-20 minutes or until the potatoes are golden brown and tender when pierced with a knife.
  2. Make the pesto. Chop the dandelion greens down a bit and put in a blender (or food processor fitted with the steel blade attachment) with the pepita seeds, sunflower seeds and garlic and pulse until finely chopped.
  3. With the motor on, drizzle in the olive oil in a thin stream.
  4. Add the sea salt, pepper, lemon, and nutritional yeast (or Parmesan cheese), and pulse a few more times to combine. If the mixture seems very thick, add 1-2 tablespoons of water to thin to your desired thickness.
  5. Taste for seasoning and add additional salt to taste. This will keep well in the fridge, in a tightly sealed container, for a few days; top the pesto with a layer of olive oil to decrease any browning.
Recipe by A Girl Defloured at