Green Garlic and Basil Pesto
- 3 cups loosely-packed basil leaves
- 2 cups chopped green garlic bulbs and stems
- 6 TB pine nuts
- ¾ cup extra-virgin olive oil
- Pinch salt
- ½ cup grated Parmesan
- Toast the pine nuts in a dry skillet over medium heat until lightly browned and fragrant. Watch carefully so that they do not burn.
- Allow pine nuts to cool.
- Place the basil, green garlic, toasted pine nuts and salt in the bowl of a food processor and pulse several times to combine.
- With motor running, add the olive oil in a slow, steady stream, scraping down the sides as necessary, until the mixture resembles a chunky paste.
- Remove the pesto to a bowl and stir in the grated Parmesan.
- Store the pesto in the refrigerator until needed.
- Use with pasta, on pizza or as a sandwich spread.
This recipe makes a large amount of pesto, perhaps 1 pint. Feel free to scale down.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/05/29/farmers-market-find-green-garlic/
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