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Garlic Flowers Pesto

2 packed cups garlic flowers, chopped
1/3 cup good olive oil
1/3 cup walnuts or pecans
1/2 cup parmesan cheese
Put all ingredients in a food processor, and blend until smooth. Use on pasta, rice, as a dip, or spread on crackers or bread.
Serves: 4
Preparation time: 5 minutes

(This recipe can be found at

Any greens (kale, chard, spinach) except collards and mustards do well with the following: Wash VERY well.

Sauté some chopped garlic in two or so tablespoons of olive oil. Pull the leaves off the stalks. If you want to cook the stalks, slice them and saute them first for a few minutes, then add the leaves which have been sliced horizontally across the leaves then, with the water still clinging to the leaves, fill a large frying pan with greens. Add sea salt. Stir fry a little on high. Put a lid on the pan. If you need extra liquid, use 1/4 cup of vegetable broth. Steam about 8 -10 minutes Turn the greens two or three times during this process. If you like the greens less cooked, just test until they are at the texture you want.

Season to taste with lemon juice or white vinegar or about 1/2 cup of the liquid from Claussen’s hearty garlic pickles. We add red pepper flakes or Thai pepper seasoning too.

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