Dandy Pesto

Weeds! Huh! What are they good for? Don't say "absolutely nuthin'" - they make an excellent pesto. As they leaves start appearing in your lawn but before they start to blossom, cut them off and whip up a batch of this pesto. It has a great bitter edge, softened a bit by the addition of basil (or parsley or mint). Use it as you would any pesto. And it freezes beautifully.

Dandelion Pesto
(1 Cup)

1 Cup tightly packed dandelion leaves
½ Cup large basil leaves
1-2 garlic cloves
1/2 Cup lightly toasted walnuts
1/4 Cup olive oil
Salt and pepper to taste

Trim the leaves and swish them around in a large bowl of cold water - they're usually pretty dirty. Drain them, dry them, and tear them into pieces.

In the bowl of a food processor or blender, pulse together dandelion leaves, basil, garlic, and nuts. Scrape down the sides of the bowl. With the motor running, add olive oil and process until a smooth paste forms. Season to taste with salt and pepper.

The pesto will keep, covered with a thin film of olive oil, for up to 1 month in the fridge or up to 6 months frozen.