Put some wild in your pesto spread. The added dandelion greens make a lighter, bitterer tasting version of a classic cheese-free pesto. Up the ratio of greens to other ingredients if you desire an even lighter, less rich pesto. Makes about 3/4 cup.
- 1/2 cup raw pine nuts
- 1 bunch fresh basil leaves, plucked and chopped
- 3-4 tablespoons olive oil
- 1/4 - 1/2 teaspoon salt
- 2-3 cups chopped dandelion greens
- Juice from 1/2 lemon
Combine pine nuts with basil, 3 tablespoons of olive oil, and 1/4 teaspoon salt in a food processor.
Once blended, incorporate dandelion greens and more oil and salt as needed to create desired texture and flavor. Blend in juice from 1/2 lemon.
Pesto may be frozen for up to 1 year, refrigerated for up to 1 week, or used immediately.