Recipe: Sprouted Garlic Pesto

• 1 cup sprouted garlic cloves (use the green shoots as well)
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts (or walnuts for a different flavor)
• 1/2 cup extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Prepare the Garlic: If your garlic has sprouted, don’t worry! The green shoots are perfectly edible and can add a mild, unique flavor to your dish. Peel the garlic cloves and chop them into smaller pieces. Include the green shoots, as they add extra flavor and nutrients.
2. Toast the Nuts: In a dry skillet, toast the pine nuts (or walnuts) over medium heat until they are golden brown and fragrant. This should take about 3-5 minutes. Keep a close eye on them to avoid burning. Remove from heat and let them cool.
3. Blend the Ingredients: In a food processor, combine the sprouted garlic, basil leaves, grated Parmesan cheese, toasted nuts, and lemon juice. Pulse a few times to start breaking down the ingredients.
4. Add Olive Oil: While the food processor is running, slowly drizzle in the olive oil until the mixture reaches your desired consistency. For a thicker pesto, use less oil; for a thinner sauce, add a bit more.
5. Season to Taste: Add salt and pepper to taste, then blend again until everything is well combined and smooth.
6. Serve: Transfer the pesto to a jar or bowl. Use it as a spread on sandwiches, a sauce for pasta, or a topping for grilled meats and vegetables. It’s also delicious as a dip for bread or crackers.

Storage Tip: Store any leftover pesto in an airtight container in the refrigerator for up to a week. To prevent browning, pour a thin layer of olive oil on top before sealing.

Why You Should Keep Sprouted Garlic: Sprouted garlic not only adds flavor but also has enhanced antioxidant properties compared to unsprouted garlic. So next time you see your garlic sprouting, turn it into a delicious and nutritious pesto instead of throwing it away!