Yet another CSA pick was green garlic. When searching for what to do with this stuff, I kept seeing recipes for green garlic pesto, and those who posted these recipes sang the praises of this stuff so effectively that I was nearly drooling at the very thought. So, that was it. But what to do with the pesto? I decided to eat it like I do normal pesto - with carbs and tomatoes. It turned out wonderfully, but I can't say the same for my breath. Totally worth it though.
Pasta with Green Garlic Pesto and Grape Tomatoes
Adapted from Laura Rebecca's Kitchen
6 stalks green garlic, root ends removed and sliced into 1-inch pieces
1/4 c. slivered almonds
1/2 c. shredded parmesan
1/2 tsp. salt
1/4 tsp. pepper
zest from 1/2 lemon
1/3 c. water
1/4 c. olive oil
12 oz. whole wheat pasta
1 c. grape tomatoes, quartered
additional shredded parmesan (optional)
Prepare pasta as directed in well-salted water. Drain and reserve.
With food processor running, drop in green garlic and process until finely chopped. Add in almonds, parmesan, salt, pepper, and zest and process. With processor running slowly pour in water, followed by olive oil. Process until smooth.
Combine pasta, tomatoes, and pesto in a large serving dish. Toss to combine and top with additional shredded parmesan if desired.