Dandelion Green Pesto

In perfect time for spring cleansing, we're flush with dandelion greens right now at the ranch. Bitter, mildly astringent and chock-full of cleansing vitamins and minerals, these nutritious greens get their name from their jagged, dent de lion (lion's tooth) leaves. Like peppery arugula, you can control their bite by braising, stewing or wilting their tender leaves. Or for the fullest expression of their assertive flavor, enjoy them raw in salads or pureed into a pesto, as we'll show you in our Ferry Building shop. Join us tomorrow for Tasty Thursday when we'll be featuring a fantastic recipe from David Leibovitz in our FB shop and don't forget to take home a bunch of greens* for a painless, downright delicious weekend detox. DANDELION GREEN PESTO adapted from David Leibovitz 12 ounces washed and cleaned dandelion greens 1 cup McEvoy Ranch extra virgin olive oil 3-4 cloves garlic, peeled and roughly chopped 40 grams pine nuts or walnuts, lightly toasted 1-2 tsp sea salt, to taste 2 1/2 ounces Parmigiano-Reggiano, finely grated zest and juice of 1/2 a lemon
  1. In a food processor, pulse garlic cloves, nuts and salt until well blended.
  2. Add 1/3 of the dandelion greens and 1/3 of the oil; pulse until finely chopped and add the remaining oil and greens in two more batches.
  3. Add cheese, lemon zest and juice; blend until puree is smooth, adding more oil as necessary.
  4. Taste and season again with salt.
  5. Enjoy over fresh cheeses or warm pasta, or serve alongside crackers and crudite.
To store, pour a thin layer of oil over the pesto to prevent oxidation. Refrigerate up to four days or freeze up to two months. Hungry for more recipes and info? Enjoy! *Organically grown dandelion greens are delivered to our San Francisco Ferry Building shop on Tuesday and Friday afternoons. For the most current availability, please call us at the shop: 415-291-7224