Green Garlic Pesto

16 April

This pesto recipe is a new favorite.  It keeps for at least 2 weeks in the refrigerator – if it lasts that long! Hope you try it and enjoy!

1 bunch green garlic
1 – 2 cups fresh herbs or greens of choice – cilantro, parsley, arugula, basil, spinach, etc.
1 – 2 cups toasted pine nuts
1 – 2 cups asiago or parmesan cheese
sea salt and pepper to taste
olive oil to blend with

Cut up the stalks and bulbs of the garlic, add the herbs or greens of choice, toasted pine nuts, cheese, and salt and pepper to a blender or food processor.  Just whirl all of this while slowly adding olive oil until well combined with a smooth texture.

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