Green Garlic Pesto

What is green garlic? Green garlic shoots are the immature garlic “thinnings” from garlic plantings that farmers begin to remove in March and are plentiful at the farmers market through most of the spring. Green garlic resembles an overgrown scallion or green onion. Stir Green Garlic Pesto into hot pasta (linquine works great for this dish), or use as a spread for crostini or sandwich. Add a tablespoon or two to your favorite hummus or stir it into vinaigrette for extra-garlicky punch.


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


In a large sauté pan, heat 1 tablespoon olive oil over medium heat and add chopped green garlic and sea salt and cook until soft, about three minutes. Remove from heat and allow garlic to cool to room temperature.

Place cooked green garlic into bowl of food processor and pulse it until the mixture is smooth. With the motor running, slowly stream in the extra virgin oil. Add nuts and cheese and pulse to blend. Taste for seasoning; add salt and pepper to taste.

Makes about 3/4 cup.

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