When dandelions take over your garden or your lawn, there is no better way to thwart their efforts than to blend them up in this simple, fast rendition of a beloved classic.  We recommend Laconiko olive oil as a base for this pesto.

  • 1 cup dandelion greens
  • 1 cup basil greens
  • 2 garlic cloves
  • 1 cup chopped walnuts
  • 1/2 cup olive oil
  • 2 tbsp lemon juice
  • 1/2 cup grated Parmigiano-Reggiano cheese (optional)
  • Kosher or sea salt and freshly ground black pepper
  1. Combine greens and oil in a blender or food processer and pulse until well combined.
  2. Add remaining ingredients and blend until very well combined.
  3. Adjust salt and lemon juice to taste.
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