Green Garlic is the young shoot of garlic picked in early Spring before the bulbs start to form. It has a less intense flavor and a sweetness compared to the full grown bulbs. They are easy to turn into a flavorful spring Pesto sauce in which the green garlic takes the place of basil, for a similarly easy-to-make pasta sauce with a decidedly garlicky, bright spring flavor.
Garlic scapes will form later as the plant prepares to flower and make seeds and can also be used to make a pesto. Recipe for Garlic Scape Pesto.
- 3 green garlic shoots cut into 2 inch pieces
- 1 handful fresh parsley leaves
- 1/4 cup grated parmesan cheese
- 1/2 cup sunflower seeds
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly-ground black pepper
- 1/2 cup Kricklewood Farm Sunflower Oil
- Pasta of your choice
- Optional: Grilled Chicken Breast
- Add green garlic, parsley, Parmesan, sunflower seeds, pine nuts, sea salt and pepper into Food Processor.
- Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending.
- Drizzle in Kricklewood Farm Sunflower Oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.
- Bring a large pot of water to a boil and add kosher salt to water. Add pasta and cook until al dente, Drain and rinse pasta.
- Spoon pesto over hot pasta, top with grilled chicken breast, parmesan and serve immediately with fresh baguette.