This is a super simple vegan pesto recipe. Its full of flavor and won't disappoint. It's excellent on pasta, slathered on a piece of bread (homemade sourdough if you’re into that kind of thing), or straight out of the jar.
200g dandelion greens I cup olive oil 1.5 cups walnuts, toasted 1tbs white wine vinegar 1 head garlic
Toast walnuts at 350°F. for about ten minutes. Wash the greens and spin them dry. Blend the greens in a food processor until well chopped (I did mine in two batches). Add the garlic and about 1 cup of walnuts to the greens. While blending, slowly pour in the oil. Stop the machine and add the vinegar, salt and pepper. Blend again. Finally, add the remaining 1/2 cup of walnuts and pulse until they are chopped.