Green Garlic Pesto

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I don’t ever really remember having much of a special weekend routine growing up. We never had the large family Sunday night dinner or weekend sleepover at the grandparent’s house. I hated  was terrible at any sport involving hand eye coordination so my parents, luckily or unluckily (not sure how you look at it), never spent their time shuffling me from one sporting event to the next.

I wasn’t really a structured kid.  I did homework laying on my back with my feet up the wall, I thought I invented the concept of procrastination and I had a crazy active imagination which got me in trouble more times than I can count.  Me and routine went together like pickles and peanut butter, both amazing on their own but when mixed together a terrible idea.  That is until I had my son.

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I never realized not having a routine was my routine, but it was. Now my not-a-routine turned into my son’s extreme not-a-routine. I was up at all hours of the night, trying to convince a 3 week old that the dark city outside our apartment window meant that he should be asleep too. I turned into an all you could eat buffet, open 24 hours a day, and it seemed most popular every time I sat down to have a warm meal myself. I started craving routine like I did deli sandwiches the second my OB told me I couldn’t eat them.  I was shocked by the realization but needed it badly.

Every baby book I read told me how much babies craved routine and I do not know what made me think that mine would be any different. Genetics I guess. But once we found our routine together, I secretly loved it.  I loved knowing the hours of the day I could sneak in a shower, get a nap, read a book or simply just be.  The hubby did too.

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A few months ago my son and I accidentally found our Sunday routine and I am not sure who loves it more. It does not revolve around sports or other organized activities, but a local farmer’s market and everything we can do within running distance. My son actually cried when we couldn’t go a few weeks ago. Genetics I guess.

About a month ago, we bought some green garlic and fresh basil at the farmer’s market, then came home to make homemade green garlic pesto for lunch.  I forgot to snag a pic of the recipe posted with the garlic so created this one from what I could remember of that recipe combined with an Everyday Italian pesto recipe. I couldn’t find the pine nuts in my fridge so subbed in walnuts instead.  The results, and I quote my son . . . delicious!

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Green Garlic Pesto

1/2 lb of green garlic, hard ends and tops of stems removed and cut into similar size pieces

2 cups (packed) fresh basil leaves

1/4 cup of toasted walnuts

1/2 tsp of salt

2/3 cup of extra-virgin olive oil

1/2 cup of freshly grated parmesan cheese

1/2 a lemon, juiced

In a blender pulse the garlic, basil, walnuts and salt until finally chopped.  With the blender still running gradually pour in the olive oil.  I found that I needed pretty close to the 2/3 cup of olive oil.  You want a smooth but medium consistency – not too runny and not too pasty.  I find if it is too thick it never thins out right with pasta water.  Transfer the pesto to a bowl and stir in the cheese.  Finish off with lemon juice.

Enjoy with your favorite pasta, ravioli or as a great spread on sandwiches.  If making with pasta, don’t forget to save a little pasta water to thin out the pesto.

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