Dandelion Garlic Pine Nuts (Print Version)

Bright blend of dandelion greens, garlic, pine nuts, and cheese creates a versatile, fresh condiment for many dishes.

# 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 Make It:

01 - Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and allow 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 reaches a finely chopped consistency.
03 - With the food processor running, gradually stream in the extra-virgin olive oil and lemon juice. Blend until the mixture achieves a smooth consistency, scraping down the sides of the bowl as needed.
04 - Season with salt and pepper. Pulse to combine thoroughly, then taste and adjust seasoning or lemon juice to your preference.
05 - Transfer the pesto to a jar or serving bowl. Use immediately or store covered in the refrigerator for up to one week.

# Expert Advice:

01 -
  • It transforms a free or dirt-cheap ingredient into something restaurant-quality that makes people stop mid-bite and ask what you did.
  • The slight bitterness keeps it from feeling heavy, so you can use it generously without guilt.
  • One batch lasts a week and gets better as flavors settle, making it the easiest way to feel like you've planned ahead.
02 -
  • Never toast pine nuts ahead of time expecting them to stay fresh. They go rancid quickly and will wreck the whole batch. Toast them the same day you plan to make the pesto.
  • The bitterness of dandelion greens varies by season and growing conditions. Younger spring greens are milder, while mature summer greens demand respect and possibly a quick blanch.
03 -
  • If your pesto separates in the jar, that's the oil rising to the top. Just stir it back together or use the oil as a finishing drizzle on soup.
  • Freeze pesto in ice cube trays and pop out individual cubes when you want to throw something together fast. They thaw in minutes and taste almost as good as fresh.
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