BrokeAss Gourmet
Green Garlic and Almond Pesto
A Bright green pesto that's great with chicken, scrambled eggs, and more.
brokeassgourmet.com
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.
Ingredients
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
Directions
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.
For more brokeassness, visit brokeassgourmet.com.
> Email Gabi Moskowitz
To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.
Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
