Dinner from our farm- Spring Garlic Pesto
Spring Garlic Pesto
- 1/2 lb green or spring garlic
- 1 tbsp olive oil
- 1/2 tsp sea salt, more if you want
- 1/4 cup pine nuts, pistachios, or walnuts
- 1/4 cup olive oil
- 1/4 cup pecorino or parmesan cheese, shredded
Trim and discard the root ends of the green garlic.
Finely chop the green garlic, rinse it thoroughly under cool running water in a colander, and pat or spin it dryÂ
In a large frying pan over medium-high heat, cook the vegetable oil, green garlic, and 1/2 teaspoon of salt until the green garlic is soft, about 3 minutes. Let it cool to warm room temperature. In a blender or food processor, pulse the pine nuts to chop. Set them aside in a bowl.
Put the cooked green garlic in and pulse it, scraping down the sides as necessary, until it is bright green and smooth.
With the motor running, drizzle in the olive oil.
Pulse in the reserved nuts and cheese. Taste the mixture and add more salt, if you like.