Wash and dry the dandelion greens thoroughly.

Toast the walnuts in a dry skillet over medium heat until fragrant, about 5 minutes.

In a food processor, combine the dandelion greens, garlic, walnuts, and Parmesan cheese.

Pulse the mixture until coarsely chopped, approximately 10-15 times.

With the processor running, slowly drizzle in the olive oil until incorporated.

Add lemon juice, salt, and pepper, then pulse again to combine.

Taste and adjust seasoning as necessary; add more lemon juice or olive oil if desired.

Serve immediately or store in an airtight container in the fridge.