Green Garlic and Almond Pesto
A Bright green pesto that's great with chicken, scrambled eggs, and more.
Published: July 25, 2012
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, alongside a 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, we smeared creamy goat cheese on crisp, olive oil-drizzled crostini and topped each one with a spoonful of pesto and a grindful 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 one lemon $0.50
salt and pepper to taste pantry
Total Cost of Ingredients: $6.50
In a blender or food processor, pulse the parsley, green garlic, and almonds until finely chopped. Gradually pour 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.
Makes about 2/3 cup pesto.
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