Dandelion Greens Pesto
Ingredients
2 cups chopped dandelion greens
1/4 cup pine nuts, can substitute raw sunflower seeds or cashews instead
2-3 minced garlic cloves
1/2 cup finely grated Parmesan
1/2 cup extra virgin olive oil
Juice of 1/2 lemon, about 1 tbsp
¼ to ½ tsp salt, to taste
Instructions
Harvest the dandelion greens, ideally before the plant transitions to its flowering phase. This will prevent them from becoming too bitter.
Remove the flower heads from the greens.
Process the greens in a food processor. Break them down into fine pieces, so the pesto has a smooth texture.
Add the remaining ingredients. Process everything together until the mixture is smooth and creamy.
Taste the pesto and see if it needs any salt. If it does, add it to taste.
Pour the pesto into a serving dish and enjoy! If you have any extra pesto, don't let it go to waste - consider freezing it in an ice cube tray.
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