Green Garlic Pesto

If you have a hankering for pesto, but don’t want to wait for your basil to grow, green garlic may be just what you need. Crabtree’s young green garlic makes for a delightful and tasty pesto to spruce up your favorite pasta, mix with Greek yogurt to use as a veggie dip, or to slather on your favorite warm, crusty bread. You can also enjoy the bright color and flavor of this quick recipe as a sandwich spread or as a topping for roasted meats and veggies. Overall, we love this type of recipe. It’s delicious yet easy to throw together and can offer a huge flavor payoff without slaving over hours of cooking time.

Recipe adapted from: https://www.thespruceeats.com/green-garlic-pesto-recipe-221749

Serves: makes 3.25 c
Prep Time: 25 min
Cook Time: 5 min
Ready In: 30 min
  • 1/2 lb green garlic
  • 1 TBSP vegetable oil
  • 1/2 tsp fine sea salt (plus more to taste)
  • 1/4 c toasted pine nuts (or pistachios, walnuts, or other toasted nuts of your choosing)
  • 1/4 c extra-virgin olive oil
  • 1/4 c freshly shredded Pecorino cheese or other hard, flavorful grating cheese such as Parmesan
  1. Trim and discard the root ends of the green garlic.
  2. Finely chop the green garlic. Rinse it thoroughly under cool running water in a colander, and pat or spin it dry.
  3. In a large frying pan over medium-high heat, cook the vegetable oil, green garlic, and 1/2 teaspoon of salt until the green garlic is soft, about 3 minutes. Let it to cool to room temperature.
  4. In a blender or food processor, pulse the pine nuts or pistachios to chop. Set them aside in a bowl.
  5. Put the cooked green garlic in and pulse it, scraping down the sides as necessary, until it is bright green and smooth.
  6. With the motor running, drizzle in the olive oil.
  7. Pulse in the reserved nuts and cheese.
  8. Taste the mixture and add more salt, if you like.