Toast the pine nuts in a skillet over medium heat for about 5 minutes, tossing frequently. Keep an eye on them, they can burn quickly.
Add the pine nuts and minced garlic to the food processor and run until the nuts are finely ground. Add the dandelion leaves along with the zest and juice of 1 lemon and run until finely mince.
With the motor running, add the olive oil in a steady stream. Blend until a smooth paste. Add the parmesan cheese and pulse to combine. Check the seasoning, adding kosher salt and pepper as needed. If the pesto is too bitter add a bit more lemon juice.