green garlic recipe) and lemon zest. So along with a small handful of blanched almonds and cashews (didn't have the typical pine nuts due to price and I felt walnuts would be too heavy), I blended it all with a little lemon juice and olive oil.
A bright, citrusy pesto with Trader Joe's Gluten Free Corn Pasta. I almost liked this pesto better than the original. The more distinctly herbal flavor of green garlic along with the lemon zest really lightened it up. Tossed with a good bit of the pasta water (essential part of true pasta making...always save at least a cup of pasta water before draining pasta to loosen whatever sauce you are tossing with the pasta) and freshly grated parmesan resulted in a creamy, but still not heavy sauce.
Since I'm watching calories, I had a small portion along with some grilled tuna so I wouldn't just eat a giant bowl of pasta (though I could have easily finished the entire dish!) But this is a GREAT and very fresh Meat-Free Monday recipe!
Though we ate it all, this is definitely a recipe you can multiply and freeze. Feel free to use it as a finishing sauce for grilled chicken, fish or vegetables for a low-carb meal. Or toss with white beans or garbanzos for a quick bean salad.
Green Garlic and Basil Pesto
1/4 cup chopped green garlic (or 2 cloves regular garlic)
1/4 cup blanched almonds, pistachios, cashews or pecans
zest of 2 small lemons or 1 large
juice of the lemon(s)
1/4 cup of extra virgin olive oil
hot water as needed
In a mini-chopper or blender, pulse the basil, green garlic, nuts and lemon zest. Add the lemon juice and olive oil, then pulse again. Add 1/2 teaspoon of salt and a tablespoon or two of hot water to loosen if the mixture is not blending well. When it is a cohesive paste, it's ready. Taste and add salt as necessary.
Print Page Copyright 2011 Christi Flaherty, Cook What You've Got