Recipe: Dandelion pesto

40 minutes. Makes about ½ cup pesto.

1 to 2 cloves garlic

1/2 teaspoon kosher salt, divided

3 tablespoons pine nuts

3/4 bunch (12 ounces) dandelion greens, trimmed and chopped

2 tablespoons finely grated Parmigiano-Reggiano cheese

2 tablespoons finely grated pecorino Romano cheese

2 to 4 tablespoons fruity olive oil

Lemon juice, if desired, to taste

Using a mortar and pestle, grind the garlic and one-eighth teaspoon salt to a smooth paste. Add the pine nuts and grind until smooth. Add a handful of dandelion greens and a sprinkling of salt, grinding to break the leaves down to a pulp, until all the dandelion greens and salt are incorporated (this can take up to 30 minutes). Add the cheeses and olive oil, grinding and stirring to combine. Taste, adjusting the cheese and seasoning if desired. Add a touch of lemon juice to brighten the flavors if you like. (The pesto can also be made in a food processor or blender, though the recipe will require an additional clove or more of garlic).

EACH SERVING

Calories 98

Protein 2 grams

Carbohydrates 5 grams

Fiber 2 grams

Fat 8 grams

Saturated fat 2 grams

Cholesterol 3 mg

Sugar 0 grams

Sodium 142 mg