Green Garlic Pesto
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides | Seasons: Spring
Besides this delicious take on pesto, green garlic can be used in soups, sauces, and stir-fries, anywhere you would use mature garlic. To preserve freshness, cover any unused portion of pesto with a thin layer of olive oil and refrigerate for up to a week.
This recipe showcases alliums as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Makes 2 cups
INGREDIENTS
3 shoots of green garlic, roughly chopped
1 cup flat leaf parsley, leaves and stems
1 cup spinach
½ cup walnuts, toasted
½ cup grated Parmesan cheese
½ teaspoon kosher salt
½ cup extra virgin olive oil
1 tablespoon lemon juice
3 shoots of green garlic, roughly chopped
1 cup flat leaf parsley, leaves and stems
PREPARATION
- Wash parsley and spinach, or arugula and dry in a salad spinner.
- In a food processor, pulse together the walnuts and garlic.
- Add the parsley, spinach, and salt and continue to pulse until well combined.
- With the processor running, slowly stream in the olive oil. Process until smooth.
- Add the lemon juice and cheese and process until combined well.
- Taste and adjust seasoning as needed.
- Serve with pasta, on toasts or pizza, or add to sour cream or Greek yogurt as a dip for crudites.
