Author Notes: This pesto recipe is all about getting the most out of a few high quality ingredients. Stir this pesto into hummus or marinate some chicken with it. If kale is out, dandelion greens are in. I've been throwing dandelion greens into everything this spring, and their bitterness is the perfect contrast against the oily walnuts. Pro tip: freeze pesto in an ice cube tray and then only thaw out what you need. —Randle Browning
Makes: 2 cups
grams dandelion greens (roughly 3 handfuls)
grams parsley (roughly 1 big handful)
grams parmesan cheese, freshly grated (optional)
1/3 - 1/2
cups olive oil
Salt & pepper
- In 375 F oven, toast walnuts for 3-5 minutes, just until fragrant.
- In a food processor, pulse walnuts and garlic until grainy.
- In a bowl, add parmesan cheese and stir in olive oil to your taste.
- Season with salt and pepper.
- Store in the refrigerator 3-4 days, or in the freezer for several months.
- Note: If you don't have a food processor, finely chop all the ingredients on a cutting board or combine with a mortar and pestle.