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Green Garlic Pesto

(recipe, Sarah Gilbert)


Read more about Sarah Gilbert's Green Garlic Pesto on her blog.


  1. 1 bunch green garlic (3 to 5 stems)
  2. 1 cup raw walnuts, or nuts available in your market
  3. 1 to 2 oz. Hannah Bridge Heritage cheese from Ancient Heritage Dairy, or other hard, salty sheep's-milk cheese
  4. ⅔ cup good-quality extra-virgin olive oil
  5. ½ tsp. sea salt


  1. Cut root ends of green garlic and discard. Cut into 1-inch lengths, discarding the tougher green portions on top.
  2. In a saucepan over medium heat, toast walnuts by cooking for about 7 minutes, stirring constantly.
  3. Place nuts and green garlic into a food processor and process on low until roughly chopped. Cut cheese into chunks, add to food processor, and process. In a steady stream while processor is running, add olive oil until desired consistency is reached.
  4. Salt to taste. Keep in airtight container in refrigerator until ready to use.