A bright blend of dandelion greens, garlic, toasted pine nuts, and cheese for a versatile flavorful sauce.
# What You'll Need:
→ Greens & Herbs
01 - 2 cups fresh dandelion greens, washed and trimmed
02 - 1/2 cup fresh basil leaves, optional
→ Nuts & Cheese
03 - 1/3 cup pine nuts, toasted
04 - 1/2 cup freshly grated Parmesan cheese
→ 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
# Steps to Follow:
01 - Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and cool slightly.
02 - In a food processor, combine dandelion greens, basil if using, garlic cloves, cooled toasted pine nuts, and Parmesan cheese. Pulse several times until the mixture is finely chopped.
03 - With the processor running, gradually stream in the extra-virgin olive oil and lemon juice. Blend until smooth, scraping down the sides of the bowl as needed.
04 - Season with kosher salt and freshly ground black pepper. Pulse to combine, then taste and adjust seasoning or lemon juice as desired.
05 - Transfer pesto to a jar or serving bowl. Use immediately or store in the refrigerator, covered, for up to one week.
