David Lebovitz has some of the best recipes online. I love everything he makes.- Yael T.
Makes two cups (500g).
Because dandelion leaves are tougher than basil, I use the food processor to make this version of pesto. A blender would work as well.
This makes quite a bit, and you can freeze whatever you don’t use, or cut the recipe in half.
12 ounces (350g) washed and cleaned dandelion leaves
1 cup (250ml) olive oil
4 cloves garlic, peeled
6 tablespoons (40g) pine nuts, lightly toasted
1 1/2 teaspoons sea salt
2 1/2 ounces (70g) Parmesan or Romano cheese, grated
1. Put about one-third of the dandelion greens in the food processor or blender with the olive oil and chop for a minute, scraping down the sides. Add the remaining dandelion greens in two batches, until they’re all finely chopped up.
2. Add the garlic cloves, pine nuts, salt, and Parmesan, and process until everything is a smooth puree.
3. Taste, and add more salt if necessary. If it’s too thick, you can thin it with more olive oil or water.
Note: If you want to make sure the dandelion greens are not bitter, boil them first for about 2-3 minutes and then drain well. (from Dana S).