I’ve been buying up elephant garlic from Happy Boy Farm at the Berkeley Farmers’ Market. Elephant garlic is about the size of a normal head of garlic, except it’s just one giant clove. Apparently, it’s not really garlic, but closer to a leek or onion. It tastes like garlic, except a little more mild. And it’s delicious roasted.
To roast the garlic, I preheated the oven to 400. Then, I wrapped each head individually in tin foil with a drizzle of garlic and a small sprig of rosemary. I put the cloves in a baking dish (they might leak and you don’t want garlic oil burning at the bottom of your oven) and baked them for about 45 minutes. Remove from the oven, unwrap, let them cool, then remove the skin.
At this point, you can mash them up and do whatever you want with them, like spread on crostini. To make the pesto, I tossed three heads of the roasted elephant garlic in the food processor with the roasted rosemary needles, a half a cup of walnuts, and about two ounces of parmesan cheese. I pulsed it a few times until it started to come together, then slowly added some olive oil, about 1/3 of a cup or so, lots of freshly cracked pepper, and a large pinch of salt.
To serve, I tossed it over some linguine with a sprinkling of toasted walnuts. It should make enough to cover about two pounds of pasta. I wound up freezing half the pesto to use for another meal.