Lovage tastes like cardamom and celery had a baby. If you can't find lovage, increase basil to 1 3/4 cups and add 1 1/2 cups celery leaves. Recipe by Chef/Farmer Stacey Givens of The Side Yard Farm & Kitchen, Portland, OR. Source: EatingWell Magazine, May/June 2018

Stacey Givens


Ingredient Checklist


Instructions Checklist
  • Combine garlic and almonds in a food processor. Pulse until coarsely chopped, scraping down the sides once. Add lovage, 1/2 cup oil, basil and cheese. Process until coarsely chopped. Add lemon zest, lemon juice, salt, pepper and the remaining 1/2 cup oil. Process, scraping down the sides once or twice, until coarsely chopped. Let stand for 30 minutes before serving.



To make ahead: Refrigerate for up to 1 week.

Tip: Green garlic, aka spring, new or young garlic, is garlic that hasn't fully matured. Look for bunches with long white or purple bases, intact roots and dark green leaves. Prep like a leek and use to give both a mild garlic and an onion flavor to salads, sauces, soups and pastas.

Nutrition Facts

102 calories; 11 g total fat; 1 g saturated fat; 1 mg cholesterol; 135 mg sodium. 45 mg potassium; 1 g carbohydrates; 1 g protein; 246 IU vitamin a iu; 2 mg vitamin c; 5 mcg folate; 26 mg calcium; 13 mg magnesium;