1 bunch dandelion greens, washed
1 cup extra virgin olive oil
3 cloves fresh garlic, peeled
¼ cup pine nuts
1 ½ tsp. sea salt
½ cup Parmigiano-Reggiano, grated
Place half of the dandelion greens in your food processor or blender with the olive oil and chop for a minute, scraping down the sides. Add the remaining greens in batches, until blended.
Next, add garlic cloves, pine nuts, salt, and Parmigiano-Reggiano. Blend until a smooth puree. Enjoy!
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