Dandelion Greens Pesto

Recipe by Eliza Ayres

Eliza is a Philadelphia-based food stylist, private chef and recipe developer. Her cooking is rooted in seasonality and inspired by market vegetables.

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Ingredients

1 bunch dandelion greens

¼ cup olive oil

4 cloves garlic, grated

1 lemon, zest and juice

⅓ cup walnuts

½ cup parmesan

Kosher salt, to taste

Method

Bring a heavily salted pot of water to a boil and prepare an ice bath.

Blanch the dandelion greens for 30 seconds, then immediately transfer them to the ice bath to stop the cooking. Drain well and squeeze out as much water as possible.

Transfer the greens to a food processor and pulse a few times. With the motor running, drizzle in the olive oil and blend for about 2 minutes, or until mostly smooth.

Add the lemon zest and juice, garlic, and walnuts. Pulse until combined.

Stir in the parmesan and season with salt to taste.