Green Garlic Pesto
Green garlic (also known as young garlic) is an indicator of spring. It is immature garlic that has not yet formed bulbs. In our region, green garlic is available from May until the bulbs form in June or July, coinciding with the harvest of asparagus and spinach.Green garlic's texture is like green onions and has a mild garlic flavor. I use it to prepare this flavorful spring pesto.
Ingredients
- ½ pound green garlic
- ¼ cup pine nuts
- ¼ cup freshly shredded Parmesan cheese
- ¼ cup extra virgin olive oil
- Sea salt and black pepper to taste
Instructions
- Remove the leaves and roots from the green garlic and rinse thoroughly under cold water. Cut it into 1-2-inch pieces. Combine the garlic, pine nuts, Parmesan cheese, sea salt, and black pepper in a food processor. Pulse 10-15 times, ensuring the ingredients are well-blended and scrape down the sides as needed. Gradually add olive oil and continue blending until a uniform pesto is achieved.
- This green garlic pesto can be used in a variety of recipes to enhance flavor and freshness. It is suitable for use in pasta dishes, such as penne with roasted or sautéed vegetables, and provides a rich and fresh garlic flavor.
