Green garlic is garlic that is harvested before the cloves have begun to mature. It is one of the first items to hit the stands at farmer’s markets. This delicious pesto takes another Spring favorite, arugula, and melds the flavors in to a satisfying taste of the season.
Green Garlic, Arugula and Cashew Pesto
1 packed cup arugula (freshest arugula you can find–for that grassy, spicy flavor of spring)
8 stalks green garlic, tops and bottoms trimmed
1/4 cup cashews
1/2 cup extra virgin olive oil
1/4 tsp sea salt + a little more for sprinkling on roasted green garlic
Step 1: Roast the green garlic. Place the trimmed green garlic on a baking sheet, drizzle with olive oil and sprinkle with sea salt. Roast in a 400 degree oven until softened. (mine took about 20 minutes). Discard papery outside and use soft inner portion.
Step 2: Blend roasted green garlic with arugula, cashews, olive oil, and salt in blender or food processor. Tip: If you have an average blender, like I do, put all of the oil in the blender, slowly adding the arugula in batches, then add remaining ingredients. This keeps it from getting stuck in the blades or at the bottom of the blender container.
Serve pesto stirred in to hot pasta or over spaghetti squash. Or, toss with vegetables prior to roasting (I like this pesto on roasted cauliflower and roasted fingerling potatoes). I’ve been told, by my local purveyor at the farmer’s market, that it is also tasty on toasted bread topped with cheese.