Dandelion Sunflower Seed Pesto

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. In this pesto alternative, humble dandelion greens shine.

Yields about 1 cup.

3/4 cup unsalted sunflower seeds
3 cloves garlic, minced
1/4 cup freshly grated parmesan cheese
1 bunch dandelion greens, washed
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
Black pepper to taste

Toast the sunflower seeds.

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