This week, we received some green garlic from our CSA. I had never used this before–it consists of very young, green garlic bulbs and their scapes.
I have been adding it to recipes such as hummus and black bean salad for a lovely flavor. I also came up with the recipe for this lovely pesto, which I ended up serving on pizza.
After I made the pesto, my 21 month old daughter was licking it from the spatula and eagerly signing “more”, which she also did as she ate the pizza. As she is certainly the toughest food critic in the house, I considered this a high compliment. We have leftover pesto that I plan to serve with pasta later this week.
Green Garlic Pesto:
- 3 cups of fresh basil leaves
- 1/4 cup nutritional yeast flakes
- 1/4 cup olive oil
- 1/4 cup pine nuts (other nuts would work as well)
- 4 green garlics–heads and scapes
- 1 teaspoon salt
- 1 Tablespoon fresh lemon juice
Blend all ingredients in a food processor until you’ve reached your desired consistency. Taste and adjust any ingredient proportions to fit your tastes.
To make the pesto pizza, we bought organic, refrigerated pizza dough from our local grocery store. We followed the instructions for preparing it, and stretched it to fit a cookie sheet (we don’t have a pizza pan or a large oven). We then spread the dough with pesto, and topped it with mushrooms, Field Roast Apple Sage sausage, and a new mozzarella-style vegan cheese I found at Whole Foods. It’s my new favorite vegan cheese, so I’d encourage you to give it a try!
It’s not every day you find a recipe that feels sophisticated and is also loved by a toddler. If you have a recipe like that, I’d love to know!