This pesto packs a spicy punch. It's great on toasted bread with cured meat, or tossed with pasta and a nice sausage.
2 Bunches Dandelion Greens
1/4 cup Extra Virgin Olive Oil
1/4 cup Parmesan Cheese, freshly grated
1/4 cup Pistachios, roasted
1 tbsp Honey
Juice and Zest of two lemons
Salt and Pepper to Taste
1. Combine all of the ingredients in a food processor and blend well.
Note: If you find yourself with only the tougher leaves, you might need to blanch them for 10 seconds and bump up the honey in the recipe to cut the bitterness