Green garlic — the tender young shoots of the garlic plant — is one of spring’s first and most fragrant treasures at the farmers market. Resembling a large green onion, it offers a milder, fresher garlic flavor with a hint of sweetness and a vibrant green hue. This easy pesto captures that fleeting spring flavor perfectly. Toss it with hot linguine, spread it on crostini, swirl it into hummus, or stir a spoonful into a vinaigrette for a delicious garlicky lift. It’s a simple, seasonal condiment that brings the taste of spring to nearly any dish.
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.
