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Dandelion Pesto Linguine with Edible Flowers

Heather Barnes

Austin, Texas





o 1 package spinach linguine noodles

o 1 watermelon radish thinly sliced o 1⁄2 cup peas o Edible flowers


o 1 generous bunch dandelions greens, roughly 2 cups

o 3 garlic cloves o Pinch of salt and pepper o 3 tbsp pine nuts o 2⁄3 cup olive oil


  • Boil dandelion greens for 5 minutes. Drain, and remove moisture with paper towels. Chop coarsely.

  • Toss in the food processor with the rest of the ingredients. Slowly stream in the olive oil. Add additional salt to taste.

  • Bring a pot of water to boil. Add in linguine and cook al dente for about 4 minutes. Drain and set aside.

  • Bring another pot of water to boil and add peas. Cook for about 5 minutes and strain.

  • Finely slice watermelon radish for a garnish.

  • Combine pesto with pasta and peas. Sprinkle on any edible flowers available! I used marigold, chamomile, borage, mint flowers, and basil.

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