Lovage is one of my favorite herbs that we grow on the farm. It’s like cardamom-infused celery.
2 large cloves garlic
1 cup lovage leaves, loosely packed
1/4 cup chopped chives
1 cup extra-virgin olive oil
Juice of one lemon, freshly squeezed
1 pinch lemon zest
1/4 cup Parmesan or pecorino cheese, grated
1/2 cup Marcona almonds
Sea salt and pepper to taste
1. Chop the garlic in your food processor, then add the lovage, chives, and half the oil. Process until the lovage is coarsely chopped.
2. Add the remaining oil, lemon juice, zest, grated cheese, almonds, and sea salt and pepper, and process until the nuts are coarsely ground.
3. Cover and let sit for half an hour before using. It will keep for 1 week refrigerated. (Place a piece of plastic wrap right on top of the pesto to prevent oxidation.)
Makes about 1 1/2 cups
Recipe by Stacey Givens, The Side Yard Farm & Kitchen