Dandelion Leaf Pesto

This is my first time cooking with dandelion greens. I didn't know they were edible! Here's a great recipe for pesto made from this bitter green from David Lebovitz.

Ingredients:

12 oz washed and cleaned dandelion leaves

1 cup olive oil

4 cloves garlic, peeled

6 tbsp pine nuts, lightly toasted

1 1/2 tsp sea salt

2 1/2 oz Parmesan or Romano cheese, grated.

Directions:

(Adrienne's note: Lebovitz adds his ingredients in stages. I just threw all of the ingredients and half of the olive oil in the food processor and pulsed, streaming in as much of the remaining olive oil as was necessary).