At the Market | Spring Garlic and Pea Pesto

Shopping locally and at the farmers market is one of my favorite past times. While the markets are still open during the pandemic, there are rightfully so many restrictions in place, it’s not possible to browse at your leisure and discover new things. So, I’ve been reaching for seasonal go-to’s like spring garlic to liven up meals and I’ve been eating them by the bunch. Sautéed and added to pasta, stir-fried with other vegetables or turn to my favorite new recipe on repeat—pea and spring garlic pesto. This has become a versatile condiment that can be folded into risotto, smeared on a sandwich or added to pasta. It’s so easy and you’ll be thinking what else you can pesto.

Spring Garlic & Pea Pesto

1/2 pound frozen peas

3 to 4 spring garlic (entire bulb & leaves)

1/4 lemon juiced

1/4 cup grated parmesan, plus more for garnish

1/2 cup extra virgin olive oil

salt & pepper to taste

Directions: Bring a small pot of water to a boil. Add peas and cook for two minutes just until cooked—you want a slight crunch. Meanwhile, add green garlic, lemon juice, cheese and olive oil to a blender. Pulse until combined. Strain peas and add to blender, pulse until smooth.

p.s. You can grow your own green garlic! Just plant the garlic bulb with the root side down into a pot and on a few weeks you’ll have greens to harvest. The longer you leave in the soil, the bigger the bulb will become.

Photography by Alison Engstrom