Dandelion Green & Walnut Pesto

1. 1

   In 375 F oven, toast walnuts for 3-5 minutes, just until fragrant.

2. 2

   In a food processor, pulse walnuts and garlic until grainy.

3. 3

   In a bowl, add parmesan cheese and stir in olive oil to your taste.

4. 4

   Season with salt and pepper.

5. 5

   Store in the refrigerator 3-4 days, or in the freezer for several months.

6. 6

   Note: If you don't have a food processor, finely chop all the ingredients on a cutting board or combine with a mortar and pestle.

* Per serving · 4 servings · Values may vary.

No additional tips available.