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

Ingredients:

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

Instructions:

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.