1 large clove garlic
1 large bunch Italian flat leaf parsley
2 cups chopped dandlion greens
1/2 fresh squeezed lemon juice
1/2 cup pine nuts
3 tablespoons parmesan cheese
1/2 cup olive oil
Fill a medium sized sauce pan with water and bring to a boil.
Blanch the greens by placing the dandelion greens and parsley in the pot, making sure everything is fully submerged. Only cook for 1 minute.
Strain the water from the saucepan and fill again with cold water to halt the cooking process.
Strain the greens again and transfer them into a blender or food processor.
Add the pine nuts, olive oil, lemon juice, garlic, a pinch of sea salt to the mixture and blend until you’ve reached your consistency of choice.