# What You Need:
→ Greens & Herbs
01 - 2 cups fresh dandelion greens, washed and trimmed
02 - 1/2 cup fresh basil leaves, optional
→ 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 - 2 tablespoons fresh lemon juice
→ Seasoning
08 - 1/2 teaspoon kosher salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and let cool slightly.
02 - In a food processor, combine dandelion greens, basil if using, garlic, toasted pine nuts, and Parmesan cheese. Pulse several times until the mixture is finely chopped.
03 - With the processor running, gradually stream in the olive oil and lemon juice. Blend until smooth, scraping down the sides of the bowl as needed.
04 - Season with salt and pepper. Pulse to combine, then taste and adjust seasoning or lemon juice as desired.
05 - Transfer pesto to a jar or bowl. Use immediately or store in the refrigerator, covered, for up to one week.
