Green Garlic Pesto

May 06, 2019

Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous

Ingredients
1 cup thinly sliced green garlic, white and light green parts
1/2 cup olive oil
1/2 cup grated ricotta salata
2 teaspoons lemon zest
1/2 teaspoon kosher salt

Directions

1. Put the sliced green garlic in a food processor and pulse a few times to chop further.
2. Drizzle in the olive oil while the food processor is running.
3. Add the cheese, zest and salt and pulse a few times to combine.
4. Transfer the pesto to a jar or food-safe container. Refrigerate for a week. For longer storage, freeze in small containers or ice cube trays.

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