Ingredients:
RED DANDELION GREENS, 1 bunch, chopped
GARLIC, 5 cloves, minced
FRESH LEMON JUICE, 1 tbsp or more to taste
PISTACHIOS OR CASHEWS, 1/2 cup, lightly toasted
SALT, to taste
OLIVE OIL, 1/3 - 1/2 cup

Red Dandelion Pesto

Instructions:

1. Toast PISTACHIOS or CASHEWS in pan or skillet over medium heat, stirring or shimmying pan/skillet most of the time to prevent burning, until surfaces are beautifully golden. Remove from heat, transfer to a dish, and set aside.

2. In a food processor, blend DANDELION REENS, GARLIC, LEMON JUICE, PISTACHIOS OR CASHEWS, AND SALT. Add approx 1/4 of OLIVE OIL & blend, adding more oil in intervals as needed until pesto reaches desired consistency.

3. Serve.  

Store leftovers in a glass food storage or canning jar in refrigerator.  I like to place in sun for 30 minutes before eating.