Green Garlic Pesto
An easy and flavorful green garlic pesto. It is fresh and delicious and wonderfully spicy and it takes just minutes to make. A handful of basil tamps down the pungency of the young garlic bulbs and pumpkin seeds add delicious nuttiness while keeping this recipe nut-free. This is also a gluten-free and soy-free and vegan recipe.
Servings: 8 servings
Calories: 80kcal
Equipment
- Food processor
- Small skillet or microwave safe plate for toasting pumpkin seeds
Ingredients
- 6 stalks garlic greens (trim and chop the green and white parts)
- ½ cup basil leaves
- ¼ cup pumpkin seeds (lightly toasted in a skillet or microwave)
- 2 tablespoons nutritional yeast
- Juice of 1 lemon
- Salt and ground black pepper to taste
- ¼ cup extra virgin olive oil
- Water (as needed)
Instructions
- Place all pesto ingredients except the olive oil in a food processor.
- Pulse the ingredients 5-10 times so they are coarsely chopped.
- Next, with the blade running, pour the olive oil through the feed tube until a coarse but homogenous paste forms. You may need to add a few tablespoons of water to break down the green garlic completely and form a paste. Keep in mind that the garlic greens might take some time to process, so you would need to run the processor longer than you would for, say, a basil pesto.
- Check salt and add more if needed.
Notes
- Toast the pumpkin seeds for 3-4 minutes in a skillet or briefly in a microwave before blending.
- For a soy-free or nut-free pesto, choose substitutions that meet your needs; miso may contain soy and cashew parmesan contains nuts.
Nutrition
Calories: 80kcal | Carbohydrates: 1g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg