Green Garlic Pesto Food

GREEN GARLIC PESTO

Steps:

• Gather the ingredients.
• Trim and discard the root ends of the green garlic.
• Finely chop the green garlic, rinse it thoroughly under cool running water in a colander, and pat or spin it dry (I find chopping and then cleaning gets all the dirt out of the picture; if it's been a rainy spring, the dirt has a way of getting splattered in between the layers of the green garlic leaves).
• In a large frying pan over medium-high heat, cook the vegetable oil, green garlic, and 1/2 teaspoon of salt until the green garlic is soft, about 3 minutes. Let it cool to warm room temperature.
• In a blender or food processor, pulse the pine nuts to chop. Set them aside in a bowl.
• Put the cooked green garlic in and pulse it, scraping down the sides as necessary, until it is bright green and smooth.
• With the motor running, drizzle in the olive oil.
• Pulse in the reserved nuts and cheese. Taste the mixture and add more salt, if you like.
• Use with your favorite type of pasta and enjoy.

CLASSIC PESTO

Steps:

• Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.