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Green Garlic Pesto

From the Sarah Gilbert collection

Introduction

Read more about Sarah Gilbert’s Green Garlic Pesto on our blog.

Ingredients

	1	bunch green garlic (3 to 5 stems)
	1	cup raw walnuts, or nuts available in your market
	1 to 2	oz. Hannah Bridge Heritage cheese from Ancient Heritage Dairy, or other hard, salty sheep’s-milk cheese
	⅔	cup good-quality extra-virgin olive oil
	½	tsp. sea salt

Steps

Cut root ends of green garlic and discard. Cut into 1-inch lengths, discarding the tougher green portions on top.
In a saucepan over medium heat, toast walnuts by cooking for about 7 minutes, stirring constantly.
Place nuts and green garlic into a food processor and process on low until roughly chopped. Cut cheese into chunks, add to food processor, and process. In a steady stream while processor is running, add olive oil until desired consistency is reached.
Salt to taste. Keep in airtight container in refrigerator until ready to use.

This content is from the Sarah Gilbert collection.

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