Dandelion pesto is a wonderful recipe made with spring greens right from your own yard!
(Note: Obviously, only forage dandelions from yards not sprayed with chemicals or pesticides.)
Ingredients
2 cups tightly packed dandelion leaves, well-rinsed and dried
12 large basil leaves
2 cloves garlic
1 cup lightly toasted hazelnuts, almonds, pine nuts, or walnuts
1/2 cup olive oil
1/2 cup grated Parmigiano-Reggiano cheese (optional)
kosher or sea salt and freshly ground black pepper
Instructions
In a food processor or blender, add dandelion leaves, basil, garlic, and nuts; pulse to blend. Scrape down sides. With the motor running, add olive oil and process until a smooth paste forms. Pulse in cheese, if using. Season with salt and pepper.
