makes 1 cup of pesto
4 Silverthorn green garlic bulbs
1 1/2 cup Silverthorn basil leaves, packed
1 1/4 cup Meadow Valley Farm mozzarella, shredded
1/2 cup english walnuts
1 Tbsp lemon juice
1 tsp himalayan salt or to taste
Place all ingredients in a food processor and blend until smooth.
Serve on top of a grilled burger, steak, lamb/pork chop, or on top of some breakfast toast.
Can be covered and stored in fridge for up to 7 days.