I apparently felt the need to channel '80s food presentation while plating my salad. Not sure what was going on there...In my defense, it is a very compact pesto so I don't know that it would have looked that great just clumped on top of sliced tomatoes. I thinks that it would actually taste great as a dressing as well - add some red wine vinegar and olive oil to a couple of tablespoons of the pesto and thin it out to vinaigrette consistency if you prefer that idea.
This pesto is delicious but only for those who enjoy bitter greens and grassy back notes. It certainly intensifies the flavors of dandelion greens, which I happen to really like. It is actually a surprisingly versatile pesto and is delicious in sandwiches and in pasta dishes as well. I also think it would be a good combination with avocado and that the bitterness of the dandelion would enhance the creaminess of the avocado.
I made it with an immersion blender but would highly recommend the use of a regular blender or Kitchenaid if you have one.
1 bunch of organic dandelion greens, well washed and stems chopped off
1/3 cup freshly grated Parmesan cheese
1/4 cup walnut halves
1 clove garlic
1/4 cup each walnut oil and olive oil
Juice from 1 lemon
Salt to taste
Place everything in a blender and blitz until you reach the consistency of pesto that you prefer, smooth or chunky.