Vibrant sauce featuring dandelion greens, garlic, pine nuts, and cheese, ideal for pastas, sandwiches, or dips.
# Ingredient List:
→ 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 Romano
→ 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:
01 - Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Allow to cool slightly before proceeding.
02 - In a food processor, combine dandelion greens, basil if using, garlic cloves, toasted pine nuts, and Parmesan cheese. Pulse several times until the mixture reaches a finely chopped consistency.
03 - With the food processor running, gradually stream in the extra-virgin olive oil and lemon juice. Blend until smooth, pausing to scrape down the sides of the bowl as needed.
04 - Season with kosher salt and freshly ground black pepper. Pulse to combine thoroughly, then taste and adjust seasoning or lemon juice to preference.
05 - Transfer pesto to a jar or serving bowl. Use immediately or store covered in the refrigerator for up to one week.
