Dandelion greens, pine nuts, and garlic come together for a vibrant pesto with rich flavor and creamy texture.
# What You’ll Need:
→ Greens & Herbs
01 - 2 cups fresh dandelion greens, loosely packed, washed, and trimmed
02 - 1/2 cup fresh basil leaves (optional, for milder flavor)
→ Nuts & Cheese
03 - 1/3 cup pine nuts, toasted
04 - 1/2 cup freshly grated Parmesan cheese or pecorino
→ Aromatics
05 - 2 large garlic cloves, peeled
→ Liquids
06 - 1/2 cup extra-virgin olive oil
07 - Juice of 1/2 lemon
→ Seasoning
08 - 1/2 teaspoon kosher salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - In a dry skillet set over medium heat, toast pine nuts for 2 to 3 minutes, stirring often, until golden and aromatic. Remove from heat and allow to cool.
02 - Place dandelion greens, basil (if using), garlic cloves, toasted pine nuts, and Parmesan cheese into a food processor. Pulse repeatedly until finely chopped.
03 - With the machine running, gradually pour in olive oil and lemon juice. Blend continuously until a smooth and cohesive mixture forms, scraping down the sides as needed.
04 - Add salt and pepper. Pulse several times to incorporate, then taste. Adjust seasoning or lemon juice to suit preference.
05 - Transfer pesto to a jar or bowl. Serve immediately or cover and refrigerate for up to one week.
