We love pesto in our house, and I have made many varieties in the past. This is a newer version that I just put together and my mouth is but watering as I await my hens to roast. I have been waiting many months for garlic whistles to become available here. Last winter I shared a wonderful lunch with my cherished friend, Lucy Vaughters, who, at the time, made mention of such an accompaniment. She had hunted in her garden, then wintered-over, for garlic tops at no avail. Ever since I have sought the day in which I may whirl the often tossed-off garlic whistles with succulent olive oil and tasty nuts, then lace the flavorful culmination over the centering of choice.
Here is to summer....to the abundance of the season...to the beautifully blooming flowers...to the company of good friends...to the kiss of sun on bare skin.
Enjoy!
Garlic Whistle Pesto
1 healthy bunch organic garlic whistles
2 T. organic pine nuts
½ c. organic olive oil
1 tsp. Celtic sea salt
6-8 walnut or pecan halves, organically grown
1/8 c. shredded aged-goat Gouda (or parmesan substitute of your liking)
Whirl all ingredients in a food processor until smooth. If the mixture is too thick, add a bit more olive oil until the desired consistency is achieved. Serve as your creativity inspires. Store refrigerated in a sealed container for later use.
Bon appétit!
copyright 2011 Taylor Donovan
source: www.taylorstable.com
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