Dandelion Greens Pesto
(adapted from the kitchn)
3/4 cup raw cashews, soaked and drained
3 garlic cloves, minced
1/4 cup nutritional yeast (optional)
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
Add nutritional yeast, 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. Add some water if needed.
With the blade running, slowly pour in the olive oil and process until the pesto is smooth. Add salt and pepper to taste. Makes about 1-1.5 cups.