Green Garlic and Almond Pesto
- Prep Time 0:10
- Estimated Cost $6.50
- 10 Comments
I slathered it over chicken thighs before roasting them and serving hot
This bright green pesto flavored an entire weekend of good eating. On Friday night, I slathered it over chicken thighs before roasting them and serving hot, smothered with caramelized onions with massaged kale salad and fresh challah. On Saturday morning, I stirred it into creamy scrambled eggs, which we ate on top of toasted, buttered leftover challah. On the same day in the late afternoon, we smeared crisp, olive oil-drizzled crostini with creamy goat cheese and topped each one with a spoonful of pesto and a whisper of fresh black pepper.
If you can’t find green garlic (young, greenish garlic with long stem-like scapes attached to the bulb) at your grocery store, look for it at your local farmer’s market. It has undertones of mature garlic, but it’s much sweeter and more herbaceous—perfect for Spring cooking.
- 1 large handful fresh flat-leaf parsley, roughly chopped $1 for a bunch
- 2 bulbs green garlic, plus the scapes (the long chives attached to the bulb), ends removed, chopped $1.50 for a bunch
- 1/4 cup raw almonds $3.50 (buy in the bulk section)
- 1/4 cup extra virgin olive oil Pantry
- juice of 1 lemon $0.50
- salt and pepper to taste Pantry
Recipe Serves 2/3 cups of pesto
- In a blender or food processor, pulse the parsley, green garlic and almonds until finely chopped. Stream in the olive oil and lemon juice until a thick paste forms. Season with salt and pepper to taste. Use immediately or store in an airtight container for up to a week.