Tuesday, May 31, 2011

Green Garlic Pesto

1/2 pound Green Garlic
1/2 tsp. Pink Salk, plus more to taste
1/3 cup Walnuts
1/4 cup extra-virgin Olive Oil + 1 Tbsp
1/4 cup freshly shredded pecorino cheese or other hard sheep's milk cheese
Trim and discard root ends of green garlic. Finely chop green garlic, rinse thoroughly and pat or spin dry.
In a large frying pan over medium-high heat, cook tbsp oil, green garlic, and 1/2 tsp. salt until soft, about 3 minutes. Let cool to warm room temperature.
In a blender or food processor, pulse pine nuts to chop. Set aside. Add green garlic and process, scraping down sides as necessary, until bright green and smooth. With motor running, drizzle in olive oil. Pulse in reserved pine nuts and cheese. Taste and add more salt if you like.
Makes enough Green Garlic Pesto to coat 1 pound linguineb.

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