Dandelion Pesto Garlic Pine Nuts (Print Version)

Bright blend of dandelion greens, garlic, pine nuts, olive oil, and cheese for versatile culinary uses.

# What You'll Need:

→ 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 - 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 Steps:

01 - Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate to cool slightly.
02 - In a food processor, combine dandelion greens, basil if using, garlic, toasted pine nuts, and Parmesan cheese. Pulse several times until the mixture is finely chopped.
03 - With the processor running, gradually stream in the olive oil and lemon juice. Blend until smooth, scraping down the sides of the bowl as needed.
04 - Season with salt and pepper. Pulse to combine, then taste and adjust seasoning or lemon juice as desired.
05 - Transfer pesto to a jar or bowl. Use immediately or store in the refrigerator, covered, for up to 1 week.

# Expert Advice:

01 -
  • It transforms something wild and free-growing into something elegant enough to impress without fussing.
  • The bitter edge keeps it interesting, never cloying or one-dimensional like milder pestos can feel.
  • You can make it in under 15 minutes and it keeps beautifully for a week, becoming more flavorful as it sits.
02 -
  • Dandelion greens have a bitterness that some people love immediately and others need to adjust to, so start with a smaller batch if you're uncertain, and remember that blanching for just 30 seconds softens that edge without cooking away the flavor.
  • Toasting the pine nuts yourself makes an enormous difference in flavor and texture; they go from bland to almost sweet when they hit heat, but they burn fast so don't look away.
03 -
  • Grate your Parmesan fresh from the block and never pre-shredded; the difference in texture and silkiness is remarkable and worth the 60 seconds it takes.
  • Toast your pine nuts just before making the pesto rather than using pre-toasted ones, which often taste flat or slightly rancid by the time you buy them.
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