Break out the happy dance! Rhubarb and asparagus may be a few more weeks thanks to the cooler weather this year. Green garlic has made an appearance. Two bunches went into my bag along with wild watercress, new potatoes, and a cute head of red cabbage big enough to make a crunchy salad for one.
Green garlic’s season may be fleeting. It leaves a big impact. My first instinct is to create a herbal, lemony pesto for cooking fish or tossing over gnocchi. It would also be a great marinade for pork shoulder.
The recipe is once again proportional. Mine varies depending on what herbs are in the garden or fridge. The essential components are the green garlic, lemon zest, grated parmesan cheese, and fresh herbs. Tonight waning bunches of cilantro and chives were whizzed into the mix. Rough chop the ingredients and combine in a food processor. While running add enough olive oil to get things moving. The finished product is not as refined as basil pesto. It brings a lovely fresh zing to the plate.
Any dish with this pesto cries out for an equally electric wine like Sauvignon Blanc from Sancerre or one of the new season’s Provençal Rosés. Red wine will work too. It keep young, fruity, and unassuming. Stay in the Loire and go for a nice Chinon or even a Pinot Noir from Alsace would fit the bill.