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 1/8 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}.
Calories 98
Protein 2 grams
Carbohydrates 5 grams
Fiber 2 grams
Fat 8 grams
Saturated fat 2 grams
Cholesterol 3 milligrams
Sugar 0 grams
Sodium 142 milligrams
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