This recipe came about in a bit of confusion about what we were getting in our share last week. I thought that green garlic was being included in our box because it was in the week before’s, but alas that was not correct. Luckily, we happened to have some green garlic growing in our garden that was ready to harvest A good thing, too, because I had already menu planned for the week and don’t think you can get green garlic from the grocery store.Have many of you ever cooked with green garlic? I hadn’t even known it existed before two weeks ago. Apparently it is just immature garlic that hasn’t yet formed the cloves & bulbs. According to CUESA, it has a milder taste and can be used in soups, stews, stir-fries and salads. I did a bit of searching on pinterest to get inspiration for what to make with this foreign vegetable, and found this one for Green Garlic Pesto.
((makes approximately 2 cups))
8-10 shoots green garlic, cut into 2″ pieces (include the whole stalk)
1/3 cup walnuts
1/2 cup shredded fresh parmesan (make sure to use the good stuff, it’s worth it)
salt and pepper to taste
1/2 cup warm water
1/4 cup + 2 TB olive oil
Place green garlic, walnuts, parmesan, and salt and pepper in a blender or food processor, and pulse until everything is minced. Combine water and oil, and slowly pour into the chute while the machine is on. Stop when it’s at your preferred consistency (I used all of the liquid and mine turned out great). Store in the refrigerator with layer of oil on top for up to two weeks or in the freezer for longer storage. [The layer of oil prevents oxidation and keeps it fresher longer]
So pretty and green!
We served ours with some ground venison (ala Papa Clark) and rigatoni. There’s not a right or wrong amount of pesto to serve with your pasta, just add to your liking!
yum! (doesn’t look that appetizing, but I promise we wish we had more!)
close up of our tasty dinner
Feel free to use on other pastas, sandwiches, or just a piece of toast for a nice afternoon snack.