1/2 cup shelled pumpkin seeds
4 oz dandelion greens, about 4 cups, chopped
1/2 cup good-quality olive oil
1/4 cup grated Parmesan cheese
1 clove garlic, or more to taste
Zest of 1 lemon
3/4 tsp salt
Preheat the oven to 350°F.
Spread out the pumpkin seeds on a small tray. Roast the seeds in the oven just until toasted and very lightly browned, about 10 minutes. The seeds can burn quickly, so keep an eye on them. Remove from the oven and let cool.
In a food processor, combine the dandelion greens, cooled pumpkin seeds, olive oil, Parmesan, garlic, lemon zest, salt, and pepper to taste. Pulse in 30-second intervals, scraping down the sides each time before re-processing. After about 2 minutes, the pesto will be ready. Some people like their pesto on the chunky side, while others like it quite fine—both ways are delicious. This pesto freezes well for up to 3 months, or you can refrigerate it for 1 to 2 weeks.