3 dl young dandelion leaves
2 tbsp grated parmesan cheese
2 tbsp pine nuts
1 small clove of garlic
½ dl rapeseed oil
Salt and coarsely ground black pepper
The dandelion leaves should be collected before the flowers bloom. The thick mid-veins of the leaves are not used, and the stalks of even the smallest leaves can be discarded. Blend the dandelion leaves, pine nuts, peeled garlic clove, grated cheese and some of the oil in a blender. Keep adding the rest of the oil until you have a smooth sauce. Add salt and pepper to taste.
Tips! Spread the pesto onto the surfaces of the rye. Cut the bread either lengthwise or diagonally into 1.5 cm wide strips. Place the bread strips onto a baking tray with the pesto side facing upwards and bake at 225°C for 5–8 minutes. Serve with mushroom soup.