Not everyone is familiar with lovage, but it's really easy to get to know. Get the full rundown on this delicious and underused herb here and once you're in-the-know, then whip up this delicious pesto! Recipe from Morris Lemire.
3 cups fresh lovage leaves (note: May and June picks are milder in flavour)
1 cup basil or celery (or half and half)
2 garlic cloves (picked within the year, if possible)
2 Tbs (30 mL) fresh lemon juice.
1 Tbs grated lemon zest.
¼ cup pine nuts (or cashews, or a nut of your choice)
¾ cup (60 mL) extra-virgin olive oil
To taste sea salt and fresh ground pepper.
- Add all the ingredients, except the olive oil, to a food processor. With the food processor on low, slowly pour the olive oil into the other ingredients until everything is well blended. Season with sea salt and fresh ground black pepper.
- Transfer your fresh lovage pesto into a standard 12 cubed ice-cube tray and freeze. Within 24 hours, transfer the frozen lovage pesto cubes into an airtight plastic bag. They will keep for several months.
- Each cube is 2 Tbs (30 mL) giving you 1½ cups (360 mL) of pesto, approximately half the recipe. You may wish to use some of your lovage pesto fresh, or depending on frequency of use, freeze a second tray.
- (note: If you are using your frozen pesto lovage as a garnish or in a plain pasta dish, add incrementally and taste. Cooking and mixing makes lovage milder, bringing out its sweet side, but it still packs a punch.)