Green Garlic Pesto
This is a nut-free pesto that tastes like the first days of spring! The addition of baby spinach balances the bright flavors of the young garlic and makes the color extra green and gorgeous. This is delicious as a crudite dip for all your spring veggies, on pastas and pizzas of course or use it as a spread for your next Mozzarella di Bufala sandwich!
4 stalks green garlic, roughly chopped (about 2 cups)
3 cups baby spinach
½ cup grated Parmigiano Reggiano
½ cup extra virgin olive oil
1 ½ tsp salt
Juice and zest of one lemon
Place green garlic and spinach in the bowl of a food processor and pulse for 10 seconds. Scrape down sides and add Parmigiano Reggiano, salt, and lemon juice. Pulse until everything is combined. Turn the machine on and stream in the extra virgin olive oil. Store in an airtight container and use or freeze within four days for freshest flavor.