Green Garlic Pesto

This pesto is great to have on hand! Add a couple of tbsp to scrambled eggs, spread some on toasted baguette slices, add to grilled or roasted veggies, spread over chicken before roasting, toss with pasta and shrimp and even use as a base to make a salad dressing! And of course toss with roasted potatoes as pictured. The uses are unlimited!

                                                         co catmacera2012

1 bunch of Russia Corners Spring Green Garlic
olive oil
1/4 c grated JFF Caldwell cheese
1/4 c chopped walnuts
s/p

Clean and trim off ends of garlic. Brush with olive oil and season with s/p. (if you are grilling you can grill the garlic for about 3-4 minutes). Saute the garlic for about 5-7 minutes over medium heat. Set aside to cool.

Roughly chop the garlic and place with walnuts in either a blender or a food processor. Puree until finely minced. Slowly drizzle in oil (about 1/4 c, you may need more). Add in cheese, process again adding oil to desired consistency.

Place in a container and place a piece of wax paper directly on pesto, seal with cover and refrigerate. It is best to bring to room temperature before using.