Garlic Greens Pesto

To make this dish you need to start planning in autumn. What? You didn’t plant your garlic bulbs last fall? Ok then, just find yourself a farmers’ market and purchase some new garlic with its greens still attached. The young garlic is still tender and usually, although this also depends on the variety, has a milder, less pungent flavor. Still, this recipe is guaranteed to keep the vampires away! Use it on pasta, in sandwiches, and on bruschetta, which is an Italian-style toast.

Garlic Greens Pesto

  • 3-4 bulbs garlic with greens attached
  • 1/3 cup Parmigiana or Pecorino Romano Cheese or a Combination
  • 1 Tbsp Pine Nuts (You can also substitute walnuts)
  • 1/3 cup Olive Oil

Remove the greens from the bulb with a knife or culinary scissor. Reserve the bulbs for other recipes.

20120528-075731.jpg

If using a food processor, help it out by precutting the garlic greens into 2″ pieces and/or peel the leaf layers almost like you would shuck corn.

20120528-075738.jpg

Add cheese, nuts, and olive oil.

Process until it comes together into a paste. You may need to add more olive oil if it’s too thick.

If you’re using a knife instead of a food processor, use the peeling method. Then chop into tiny pieces until you wish you had a food processor, but smile because you’re building all that upper body strength. Mix the minced greens with the remaining ingredients.

Place the pesto in a covered jar with a layer of olive oil. Store in the refrigerator.

20120528-075833.jpg

Advertisements

11 responses to this post.

  1. Posted by A Table in the Sun on May 29, 2012 at 7:24 pm

    I’ve never used the top part of my garlic. I’m excited to find that I can now waste one less plant part. You can’t miss with garlic, romano, and olive oil.

    Reply

  2. Great recipe! Come link up and share with the rest of the party 🙂 http://inherchucks.com/2012/05/24/whats-in-the-box-27/

    Reply

  3. Mmm… this looks fabulous! I will definitely be scrounging for some green garlic at the farmer’s market this weekend.

    Reply

  4. this sounds so good! Three years ago I made cilantro pesto and recently found a little container in the freezer, it’s still good! and smells fresh and summery! this year I planted five different kinds of basil for more pestos and I have to add this! This may just be the year for pesto!

    Reply

  5. […] every part of the garlic plant. The bulb is the part everyone knows how to use, the greens go into pesto, and the scapes are terrific on the grill or lightly sautéed and added to omelets or […]

    Reply

  6. […] cycle:  Cloves planted in the fall, harvested some early bulbs for their tender garlic greens in pesto, and chopped off the flower scapes for the grill.  I thought I’d try my hand at making […]

    Reply

What do you have to say? The family and flock would love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: