Serves: 3 | prep Time 30 minutes | Cook time 3 Minutes
- 1/2 LB green garlic
- 1 TBsp vegetable oil
- 1/2 tsp salt, plus more to taste
- 1/4 cup pine nuts (can sub pistachios)
- 1/4 cup extra virgin olive oil
- 1/4 cup shredded pecorino cheese (can sub Parmesan)
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.
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 on pasta, potatoes, or roasted squash!