Lovage and Green Garlic Pesto That Tastes Like Spring in a Bowl (Ready in 15 Minutes)
A bright, savory pesto that comes together in 15 minutes and makes everything it touches taste like early spring.
Equipment
- Food processor
- Dry Skillet
- Rubber spatula
Ingredients
- 2 cups fresh lovage leaves and tender stems, packed
- 3 stalks green garlic, white and light green parts only, sliced
- 0.5 cup toasted walnuts
- 0.5 cup freshly grated Parmesan cheese
- 0.5 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice plus zest of 1/2 lemon
- Salt and black pepper to taste
Instructions
- Set your food processor bowl and blade in the freezer for 5 minutes to keep the pesto extra green. Then toast the walnuts in a dry skillet over medium heat, shaking frequently, until they smell warm and nutty and are slightly darkened — about 4 minutes. Transfer to a plate to cool completely.
- In the food processor, combine the lovage, green garlic, and cooled walnuts. Pulse about 10 times until finely chopped and resembles a coarse green paste. Scrape down the sides once.
- Add the Parmesan cheese and lemon zest. Pulse 3 or 4 times to combine.
- With the processor running on low, slowly drizzle in the olive oil through the feed tube. Stop as soon as the pesto comes together — it should be thick, not soupy. If it looks too tight, add a tablespoon of warm water or pasta cooking water later when you use it.
- Add the lemon juice, a pinch of salt, and a few grinds of black pepper. Pulse once more. Taste and adjust — the flavor should be bright and herbal, with gentle garlic warmth and a nutty finish.
Notes
Go easy on the lovage at first: It is powerful — start with 1½ cups and add more after tasting. Don't over-process: Pulse, don't let it run; you want some texture. Use pasta water: Reserve a cup of starchy water before draining to loosens the sauce without extra oil. Let it rest: Flavors meld after 10 minutes if it tastes sharp initially.
Storage: In a glass jar with a thin layer of olive oil on top, it keeps 5 days in the fridge. Freeze in ice cube trays for up to 4 months. Thaw frozen cubes directly into hot pasta or overnight in the fridge.
Swaps: Dairy-free: use ¼ cup nutritional yeast instead of Parmesan. Nut-free: substitute toasted sunflower seeds or hemp seeds for walnuts. Herb swap: combine flat-leaf parsley, celery leaves, and tarragon if lovage is unavailable. Spicy: add a pinch of red pepper flakes.