The Dandelion, Pumpkin Seed Pesto would be an excellent way to use the Dandelion greens that will be coming through the winter.  This pesto is nice because if your greens don’t get used up right away, you can throw this together and enjoy it for at least a week afterwards.  It would be great on pasta, or tossed in a lentil salad with other roasted veggies, or perhaps as the base of a dressing on a quinoa or grain salad.

from Cook Eat Grow

Makes about 1 cup

3/4 cup unsalted hulled (green) pumpkin seeds

3 garlic gloves, minced

1/4 cup freshly grated parmesan

1 bunch dandelion greens (about 2 cups, loosely packed)

1 tablespoon lemon juice

1/2 cup extra-virgin olive oil

1/2 teaspoon kosher salt

Black pepper, to taste

Preheat the oven to 350°F. Pour the pumpkin seeds onto a shallow-rimmed baking sheet and roast until just fragrant, about 5 minutes. Remove from the oven and allow to cool.

Pulse the garlic and pumpkin seeds together in the bowl of a food processor until very finely chopped.

Add parmesan cheese, dandelion greens, and lemon juice and process continuously until combined. Stop the processor every now and again to scrape down the sides of the bowl. The pesto will be very thick and difficult to process after awhile — that's ok.

With the blade running, slowly pour in the olive oil and process until the pesto is smooth. Add salt and pepper to taste.