This is a perfect alternative to the traditional basil pesto, particularly in spring and autumn when the basil leaves are not in season.
Blend the garlic in a blender or food processor. Add all other ingredients and blend to desired consistency. If the blender struggles add a bit more olive oil. Mix in the cheese and taste if you need more seasoning.
Serve with pasta or crackers.
If you have a large supply of delicious young dandelion leaves, double the recipe and freeze the pesto in small containers.