Dandelion Pesto Garlic Pine Nuts (Print View)

Bright pesto mixing dandelion greens, garlic, pine nuts, cheese, and lemon for versatile use.

# Components:

→ 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 - 1/2 lemon, juiced

→ Seasoning

08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Place pine nuts in a dry skillet over medium heat. Stir frequently for 2-3 minutes until golden and fragrant. Transfer to a plate and cool slightly.
02 - Add dandelion greens, basil if using, garlic cloves, toasted pine nuts, and Parmesan cheese to a food processor. Pulse several times until finely chopped.
03 - With the food processor running, gradually stream in the olive oil and lemon juice. Blend until smooth, scraping down the sides as needed.
04 - Add salt and pepper, then pulse to combine. Taste and adjust seasoning or lemon juice to preference.
05 - Transfer pesto to a jar or bowl. Use immediately or cover and refrigerate for up to 1 week.

# Expert Advice:

01 -
  • It tastes like spring in a jar, with a sophisticated bitterness that makes you feel like you've stumbled onto something the rest of the world hasn't caught up with yet.
  • You can make it in fifteen minutes without breaking a sweat, which means you'll actually want to keep a batch on hand.
  • The slight earthiness of dandelion greens paired with nutty pine nuts creates a depth that's nothing like traditional basil pesto.
02 -
  • If your dandelion greens taste aggressively bitter—like almost unpleasantly so—blanch them quickly in boiling water first, then drain and chill them completely before making the pesto; it tames the wildness without losing the character.
  • Add your olive oil gradually while the processor runs, not all at once; rushing this step will leave you with separated, broken pesto instead of that creamy emulsion you're after.
03 -
  • Toast your pine nuts just before making the pesto; they lose their fragrance and some of their magic if they sit around.
  • If you don't have a food processor, a mortar and pestle will work—it'll take longer, but you'll have more control and honestly, the results are sometimes even better.
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