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.