Name: Dandelion Pumpkin Seed Pesto Crostini
Ingredients: 2 cups young dandelion greens, packed; ½ cup toasted pumpkin seeds; 1 clove garlic; ½ cup olive oil; ½ cup grated parmesan; 1/2 lemon, zest and juice; salt and pepper to taste; 1 baguette, sliced; olive oil; 2 heirloom tomatoes, sliced; flaky sea salt

Dandelion Pumpkin Seed Pesto

By Edible NEW
| Photography by Cynthia McConnell
| March 6, 2026

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Every spring in Northeastern Wisconsin, something stubborn and golden appears before almost anything else. It pushes through gravel driveways, orchard rows, and the edges of backyard gardens. The dandelion. Dandelions are one of the first edible greens of the season—peppery like arugula, nutrient-dense, and incredibly versatile. Long before farmers markets open and before asparagus begins its climb from the soil, dandelions are already waiting. Try this pesto to awaken your senses.

Chef Terri Milligan

Dandelion Pumpkin Seed Pesto Crostini

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Servings: 4

Ingredients Directions

Ingredients

Pesto

2 cups young dandelion greens, packed
½ cup toasted pumpkin seeds
1 clove garlic
½ cup olive oil
½ cup grated parmesan
1/2 lemon, zest and juice
salt and pepper to taste

Crostini

1 baguette, sliced
olive oil
2 heirloom tomatoes, sliced
flaky sea salt

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Directions

Instructions
Preheat oven to 375°F. Brush baguette slices with olive oil and toast until golden.
In a food processor combine dandelion greens, pumpkin seeds and garlic.
Pulse while slowly adding olive oil until smooth.
Mix in parmesan, lemon zest and juice. Season with salt and pepper.
Spread pesto on crostini, top with tomato slices and finish with flaky salt.