Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

10 mins
10 mins


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

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

2 fat