Ingredients
- About 3 stalks green garlic, roots and wilted parts trimmed and discarded, cut into 2 inch pcs (about 3/4 c.)
- 3 Tbsp. Italian parsley leaves
- 1/2 c. extra virgin olive oil
- 1 Tbsp. pine nuts, toasted Salt and freshly grnd black pepper
- 1 Tbsp. grated Parmesan
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Green Garlic Pesto
Servings: 1
Directions
- Bring a large pot of water to a boil. Add in green garlic and blanch for about 1 minute, less if leaves are extremely tender. Remove and place in a large bowl of ice water to stop cooking. Drain, blot dry with paper towels and set aside.
- In a blender or possibly food processor, mix garlic, parsley and extra virgin olive oil. Add in pine nuts, salt and pepper. When fairly smooth (a little chunky is OK), add in Parmesan.
- Chill in a container with a piece of plastic wrap pressed against surface to avoid discoloration.
- To use, toss with pasta as you would basil pesto, put a dollop on grilled fish or possibly mix a couple of Tbsp. with an equal amount of Dijon mustard and a squeeze of lemon and use as a marinade for chicken breasts.
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