Photo by Bobbi Misiti
Ingredients
- 2-3 cloves garlic
- 1 large bunch flat leaf parsley
- 2 cups dandelion greens
- 1/2 fresh squeezed lemon juice
- 1/2 cup pine nuts, toasted
- 3 TBSP pecorino or parmesan cheese
- 1/2 cup Organic extra virgin olive oil (EVOO)
- Sea Salt
Instructions
Fill a medium sized pot with water, bring to a boil and fill a medium sized bowl with water and ice cubes. Blanch the greens – place them in the pot of boiling water fully for about 1 minute, strain or use tongs to pull out greens and dunk them in ice water bath. Strain again and give them a good squeeze to remove liquid. Chop the greens.
Place greens and all ingredients except EVOO in a food processor. Pulse the food processor to chop and blend the ingredients a few time. Turn the food processor on to low speed, while the blade is turning pour in the olive oil to desired consistency.
Serve over fish or meat, beans, pasta or any other way you would use pesto.