dandelion pesto is the perfect summer treat.
- tightly packed dandelion leaves, rinsed and dried
- large basil leaves
- olive oil
- grated parmigiano-reggiano cheese
- kosher or sea salt and freshly ground black pepper
in a blender, pulse together dandelion leaves, basil, garlic, and nuts. scrape down the sides of the bowl. with the motor running, add olive oil and process until a smooth paste forms. pulse in cheese. season to taste with salt and pepper. makes 3 1/2 cups.
et voila! make it. i think you'll like it!