A bunch of green garlic is a good reason to make pesto. Harvested before the bulbs mature, this spring farmers market favorite has a fresh, gentle garlic flavor that mellows further with a brief sauté. Blended with pistachios or almonds, olive oil, and salty Pecorino, it makes a savory pesto that’s delicious tossed with warm pasta or spread on toasted bread. Keep a little on hand to spoon over roasted vegetables or stir into a simple dressing.
INGREDIENTS:
1/2 pound green garlic, trimmed, rinsed, dried, and chopped
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 cup pistachios or almonds, chopped
1/4 cup extra-virgin olive oil
1/4 cup freshly shredded Pecorino cheese
Additional salt and freshly ground pepper, to taste
METHOD:
In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the chopped green garlic and sea salt, and cook until soft and fragrant, about 3 minutes. Remove from the heat and let cool to room temperature.
Transfer the cooled green garlic to a food processor and pulse until finely puréed. With the motor running, slowly stream in the ¼ cup of extra-virgin olive oil until the mixture is smooth.
Add the chopped nuts and Pecorino cheese, then pulse again to combine.
Taste and add more salt or freshly ground pepper as needed.
SERVING SUGGESTIONS:
- Toss with linguine or other long pasta for a quick, flavorful meal.
- Spread on crostini or sandwiches in place of mayonnaise.
- Stir into hummus or Greek yogurt for a garlicky dip.
- Whisk into vinaigrettes or drizzle over roasted vegetables or grilled chicken.
- Use as a base for flatbreads or pizza instead of tomato sauce.
YIELD: Makes about 3/4 cup.
