Wild & Simple: Dandelion Leaf Pesto in 2 Minutes
- maria gladue
- Jun 4
- 2 min read
Today’s wildcrafted moment? Dandelion pesto.
I harvested the leaves first thing in the morning, barefoot in the grass, sun warming my face. These weren’t just any dandelions—they came straight from my chaos garden. Grown wild, untamed, and exactly how I like it.
I picked a bundle of mature dandelion leaves—bitter and bold. I actually prefer them that way. That bitter edge tells me the plant is packed with medicine.
Why eat dandelion leaves?
They’re loaded with minerals like potassium, calcium, magnesium, and iron. They also offer a solid dose of vitamins A, C, and K. But what really makes them special is the bitter compounds—those are nature’s way of telling your body it’s time to digest. Bitter greens help stimulate bile flow, support your liver, and aid in detox. In traditional herbalism, this makes them especially useful for skin issues, sluggish digestion, and even balancing blood sugar.
In short: dandelion leaf is a food that reminds your body how to function well. And when it’s blended up into something creamy and delicious? Even better.
So that’s exactly what I did.
I blended the leaves with a full brick of cream cheese (the standard 250g size) and a good squeeze of lemon juice. That’s it. No oil, no garlic this time—just the greens, the creaminess, and the tang.
Simple. Wild. Done.
I used it in breakfast wraps—spread the pesto onto a tortilla, then layered in cooked chicken breast, crisp lettuce, tomatoes, onions, and a bit of seasoning. Wildcrafted, nourishing, and fast. It was one of those meals where you just feel your body thank you.
This is why I wildcraft. It doesn’t have to be complicated. The plants are already here. You just need to notice them, respect them, and put them to good use.
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Dandelion Pesto Recipe
1 bundle dandelion leaves (mature or young—your choice)
1 standard 250g brick of cream cheese
Juice of half a lemon
Optional: pinch of salt, garlic, or olive oil to dress it up
Blend until smooth. Store in the fridge for up to 2–3 days.
Try it on wraps, stirred into pasta, as a dip for veggies, or dolloped onto roasted potatoes. Next time, I might swap in goat cheese or stir in a handful of chickweed.
Let me know if you give it a try—and how you made it your own.
