Start by placing about one-third of the dandelion greens in a food processor or blender. Pour in the olive oil and blend for about a minute. Make sure to scrape down the sides to ensure everything gets blended evenly. The goal is to get a smooth consistency right from the beginning.
Next, add the remaining dandelion greens in two separate batches. This helps to maintain a creamy texture and ensures that all the greens get finely chopped up. Blend until you achieve a smooth mixture, watching for any chunks of greens that might need to be processed further.
Now it’s time to incorporate the flavor! Add in the garlic cloves, pine nuts, sea salt, and grated Parmesan cheese. Blend this mixture until everything is well combined and the texture is creamy. You may need to stop the processor occasionally to scrape the sides and make sure everything is evenly mixed.
Taste the pesto and adjust the seasoning if necessary. If you feel it needs more salt, add a pinch at a time and blend again. This step is crucial because it allows you to personalize the flavor to your liking.
If the pesto turns out too thick for your preference, don’t hesitate to thin it out! You can add more olive oil or a splash of water to achieve your desired consistency. Blend again until smooth.
Once your Dandelion Pesto is ready, transfer it to an airtight container. This will help keep it fresh and flavorful for days to come. You can refrigerate it for up to four days or freeze it if you want to save some for later.
