Green Garlic Pesto

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.