I've been making this since the weeds started going nuts in early spring. It's really pretty good -- different from a basil pesto, but similar to arugula or other bitter greens. You can vary proportions and ingredients, but my basic recipe is:
6-8 cups dandelion greens (leaves only, no stems or blossoms)
1/2 cup blanched almonds (other nuts work great, especially walnuts)
3 oz Parmesan, chopped or grated
1/2 cup olive oil, or more as needed
2-3 cloves garlic
Just whirl it all up in a food processor, until it's a smooth consistency. You might have to add greens in batches -- they'll reduce down as they get pulverized. Drizzle oil as you go, to get the right consistency.
Be sure you've triple-washed the greens, and pulled out any bits of grass, root, or stem. This recipe does freeze well if you add a bit more oil over the top to keep it from oxidizing too rapidly.
6-8 cups dandelion greens (leaves only, no stems or blossoms)
1/2 cup blanched almonds (other nuts work great, especially walnuts)
3 oz Parmesan, chopped or grated
1/2 cup olive oil, or more as needed
2-3 cloves garlic
Just whirl it all up in a food processor, until it's a smooth consistency. You might have to add greens in batches -- they'll reduce down as they get pulverized. Drizzle oil as you go, to get the right consistency.
Be sure you've triple-washed the greens, and pulled out any bits of grass, root, or stem. This recipe does freeze well if you add a bit more oil over the top to keep it from oxidizing too rapidly.