Lovage and Green Garlic Pesto (this makes about 3/4 cup pesto, you could easily double the recipe)
- 1/2 cup green parts of green garlic (or garlic scapes), roughly chopped
- 1/4 cup toasted pine nuts
- 2 tablespoons freshly grated Parmesan cheese
- 1/3 cup extra virgin olive oil, divided
- 1/3 cup lovage leaves, stems removed
- sea salt to taste
- squeeze of lemon
- toasted/grilled baguette for serving
- chive blossoms for serving (optional)
Pulse the green garlic, pine nuts, Parmesan, and half of the olive oil in a food processor. Add the lovage leaves, sea salt, and the remaining olive oil, and pulse again until the pesto is smooth, but still has a bit of texture. Add a squeeze of lemon. Taste and reseason, if needed. Serve on slices of toasted or grilled baguette. Top with chive blossoms.
Lovage simple syrup This pairs well with sparkling water or ginger ale for a refreshing non-alcoholic soda cocktail.
- 2 cups chopped lovage leaves and stalks (or other herbs, consider basil or mint)
- 1 cup water
- 1 cup sugar (or honey, agave)
Place chopped lovage in a heat-proof glass bowl or 4-cup measuring cup. In a small saucepan over medium-high heat, bring the water and sugar to a boil then lower the heat to low and and stir constantly until the mixture is clear and sugar is completely dissolved, about 4 minutes. Pour the mixture over the lovage and stir. Let the syrup cool to room temperature, then strain out the lovage and pour into a glass jar or bottle with a tight seal. Store in the refrigerator. For a stronger syrup, let the lovage infuse overnight in the refrigerator then strain and bottle the syrup. The syrup can be stored in the refrigerator for up to 1 month.