Green Garlic Pesto
Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
1 cup thinly sliced green garlic, white and light green parts
1/2 cup olive oil
1/2 cup grated ricotta salata
2 teaspoons lemon zest
1/2 teaspoon kosher salt
- Put the sliced green garlic in a food processor and pulse a few times to chop further.
- Drizzle in the olive oil while the food processor is running.
- Add the cheese, zest and salt and pulse a few times to combine.
- Transfer the pesto to a jar or food-safe container. Refrigerate for a week. For longer storage, freeze in small containers or ice cube trays.