Makes approximately 1 cup
Ingredients
¼ pound of fresh green garlic, dark tips trimmed and cut into 2-inch pieces
¼ cup fresh basil leaves, stems removed
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ cup toasted pine nuts
¼ cup pecorino romano cheese, finely grated
½ cup extra virgin olive oil
Directions
In a blender place the green garlic, basil, lemon zest, lemon juice and pulse a few times until it gets chopped up pretty fine. Add the pine nuts and romano cheese and pulse a few more times. With the blender running pour the olive oil through the top slowly until the pesto reached desired consistency. More for a “looser†pesto & less for a “chunkier†version.