It’s high season at the moment for French pink garlic so there is no better time than today to share my last pink garlic recipe with you all. For those who missed the previous ones, have a look at my recipes for Light & Crispy Phyllo/Filo triangles with artichoke, feta, mushroom, pink garlic and freshly picked basil and Pizza dough balls with pink garlic – parsley butter. Since I first tried cooking with pink garlic, I have grown very fond of it, so I hope I will be able to find it in Irish stores as well (fingers crossed!). Today’s recipe is a very basic one, but one you can always use: pesto. I think I probably eat pesto at least once a month, usually combined with some salmon, pasta, cherry tomatoes and courgette/zucchini or with chicken, bacon, walnuts and cherry tomatoes: two really great pesto based recipes! There are quite a few good pesto brands out there, but I hope that my recipe can inspire you to try out your own pesto recipe at home too, as it is so easy and quick to make and you can really make it up to your own personal taste and get creative in the kitchen!
PS: Don’t worry if you can’t find pink garlic or another type of mild garlic in any stores or on markets near you cause you can also use normal white cloves for this recipes.
Makes: about 100-125ml of pesto
- 30g of fresh basil leaves (about 3 hands or 2-3 cups)
- 10g pine nuts
- 4 cloves of pink garlic (if you are using non-pink garlic, use 3 cloves)
- 20g parmesan cheese
- 75ml good quality olive oil
Put the basil leaves and pine nuts into a food processor and mix a few times. Add the pink garlic and parmesan cheese and mix it all together again. Now for the last part you need to keep your processor running while you slowly add the olive oil in a steady but slow stream. This will help it bind and help keep the olive oil from separating. I used about 75ml, but that’s because I like quite oily pesto’s. As you are adding the oil to the pesto in such a slow pace, you can easily stop adding it if you feel like it’s more than enough for you, or even add more if you want something more oily.
I feel like this pesto works best when eaten warm, I wouldn’t use it as a dip or anything like that, but that’s up to your own personal taste of course. There are a few ways to use this ingredient, you can use it to flavor other ingredients and use it as a marinade, add it to pasta after you drain the water, use it to cook ingredients in (for example some olive oil – cherry tomatoes and then a bit of the garlic in a small pot) or slice some bread open and spread it out and then pop the bread in the oven. This garlic – basil pesto works really well with salmon, cherry tomatoes, zucchini/courgette, chicken, bacon, shrimp, mozzarella and walnuts.