Kristendish

Foraged dandelion greens, basil, and pine nut pesto - the dandelion greens make a lighter, more bitter tasting classic pesto. Add more greens for more of these qualities. 

To Prepare: Pesto is pretty simple if you have a food processor or immersion blender. For this pesto, combine 1/2 cup pine nuts with about 1 bunch fresh basil leaves, 3-4 tablespoons olive oil, and 1/2 teaspoon salt. Once blended, throw in as many dandelion greens as you would like and more nuts, oil, salt as necessary. Toward the end, squeeze in juice from 1/2 lemon to prevent spread from turning brown. May be frozen or used immediately.