I was given the essence of this recipe by a vendor at the farmer’s market last summer. He was selling beautiful entire heads of green garlic. It was the exact form and shape of the dried stuff you get at the grocery store, but green and ripe as a spring onion.
I picked one up in my hand like a mesmerized child. Judging from my wonder, he must have already known I was going to buy it, but yet he proceeded to sell it to me by describing the most luscious way to use it. I was to run a few stands down to get some yogurt, and then stop at Whole Foods to buy a lemon. When I got home, I’d fill my sauce pan with the finest olive oil in the cupboard, and then ever-so-lightly, sear my beautiful garlic. From there, it would go into the food processor, followed by yogurt, lemon, and a dash of elegant sea salt.
Once I got it down, I started to put it on everything, but also got to experimenting with its charm. The dish itself tastes like summer, and so one day it struck me to mix it with one of my favorite herbs: parsley. I love parsley because it’s bright, it’s energetic, and it has zest. It was simply meant for this recipe. A few test runs later, and after some other additions, this is the recipe you land on. I promise you won’t be able to stop making it – it’s too delicious.
What to Eat It On: Try it overtop your favorite veggie burger, stirred in with steam carrots, drizzled atop a summer salad, or as an “aioli” dip. But don’t stop there, get experimental.
- 2 Clove Garlic (should be green, but dried will also do)
- 2 Cups Loosely Packed Parsley
- 1/2 Cup Yogurt
- ½ Tbs coarse salt
- Juice from 1 Lemon
- 1/8 Cup Olive Oil
- ½ Tbs Tahini
- If garlic is green, give it a quick sauté in hot oil.
- In a food processor, chop each ingredient fully. Add the makings in this order: garlic, parsley, tahini, olive oil, yogurt, lemon, and finally salt.
- Serve or store in the fridge for up to one week.
This post is from our guest blogger Naomi. Follow her on her blog here for posts like these and more!