Dandelion Pesto

Dips and Spreads Recipes | Miscellaneous Recipes

Yield: 3-1/2 cups

• 2 cups tightly packed dandelion leaves, well-rinsed and dried
• 1 dozen large basil leaves
• 2 garlic cloves
• 1 cup lightly toasted hazelnuts (skins removed), or toasted almonds, pine nuts, or walnuts
• 1/2 cup olive oil
• 1/2cup grated Parmigiano-Reggiano cheese (optional)
• Kosher or sea salt and freshly ground black pepper

In the bowl of a food processor or 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 if you like. Season to taste with salt and pepper.

For three more recipes made with savory spring greens, go to: YankeeMagazine.com/10Things

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