Lovage tastes like cardamom and celery had a baby. If you can't find lovage, increase basil to 1¾ cups and add 1½ cups celery leaves. Recipe by Chef/Farmer Stacey Givens of The Side Yard Farm & Kitchen, Portland, OR.
Nutrition per serving may change if servings are adjusted.
1 stalk green garlic (see Tip) or 2 large cloves garlic
½ cup Marcona almonds
3 cups loosely packed fresh lovage
1 cup extra-virgin olive oil , divided
¼ cup fresh basil
¼ cup grated Parmesan or pecorino cheese
½ teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground pepper
Combine garlic and almonds in a food processor. Pulse until coarsely chopped, scraping down the sides once. Add lovage, ½ cup oil, basil and cheese. Process until coarsely chopped. Add lemon zest, lemon juice, salt, pepper and the remaining ½ 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.