Green Garlic Pesto
A vibrant pesto-style sauce, crafted from young green garlic shoots, offers a delicious accompaniment for pasta.
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Instructions
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Trim green garlic root ends, then finely chop, rinse, and thoroughly dry the shoots.
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In a large pan over medium-high heat, cook the chopped green garlic with vegetable oil and 1/2 teaspoon salt for 3 minutes until soft; allow it to cool.
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Pulse pine nuts in a food processor until chopped, then set them aside.
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Process the cooled green garlic until bright green and smooth, scraping sides as needed.
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With the motor running, slowly drizzle in the olive oil.
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Pulse in the reserved nuts and cheese, then season with additional salt to taste.