# What You Need:
→ Greens & Herbs
01 - 2 cups fresh dandelion greens, loosely packed, washed and trimmed
02 - 1/2 cup fresh basil leaves, optional for milder flavor
→ Nuts & Cheese
03 - 1/3 cup pine nuts, toasted
04 - 1/2 cup freshly grated Parmesan cheese
→ Aromatics
05 - 2 large garlic cloves, peeled
→ Liquids
06 - 1/2 cup extra-virgin olive oil
07 - Juice of 1/2 lemon
→ Seasoning
08 - 1/2 teaspoon kosher salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - Heat a dry skillet over medium heat and add pine nuts. Toast for 2-3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and allow to cool slightly before use.
02 - Add dandelion greens, basil if using, garlic cloves, toasted pine nuts, and Parmesan cheese to a food processor. Pulse several times until the mixture is finely chopped.
03 - Turn the food processor to running speed. Gradually stream in the olive oil and lemon juice in a slow, steady manner. Blend until the mixture reaches a smooth consistency, pausing to scrape down the sides of the bowl as needed.
04 - Add salt and pepper to the pesto. Pulse to combine thoroughly, then taste and adjust seasoning or lemon juice to preference.
05 - Transfer the finished pesto to a jar or serving bowl. Use immediately or cover and refrigerate for up to one week.
