Summary: This is a fantastic spread for sandwiches (and you'll need it for the Mango, Prosciutto and Dandelion Sandwich) or as a dip for crudites and crackers.
Yield: 8 servings
- 1 bunch dandelion greens, large stems removed, smaller stems and leaves washed (about 3 ounces)
- 1 large clove garlic, peeled
- ⅛ teaspoon freshly ground pepper
- ¼ teaspoon salt
- 1 teaspoon lemon juice
In a 4-quart pot, heat a few cups of water to a boil. When boiling, add the dandelion greens and garlic and blanch, just about 2 minutes.
Drain and rinse under cold water. Wring out in a clean dish towel and put the greens and garlic clove in a food processor. Add the remaining ingredients and blend until you've got a pesto-like spread.