Dandelion Greens Pesto

Dandelion Greens Pesto

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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