Green garlic is another word for young garlic that starts to grow in early Spring. While the bulbs are still maturing underground, their green tops are harvested to promote bulb growth. Green garlic looks similar to scallions or spring onions, with long flat stalks. Sometimes you will find a bulb at the end, and other times the green tops are harvested for cooking on their own. With a fresh and sweet taste, its much milder than regular hard-necked garlic.
For this recipe you will need just the green garlic tops. If your garlic greens have a bulb attached, you can cut it off and use it as you would any other garlic – for sautéing, braising (or basically adding to anything and everything).
Spring Garlic Greens Pesto
Yields 1 cup
2 teaspoons capers
1 cup parsley, chopped
1 cup spring garlic greens, chopped
1/2 cup olive oil
Zest of 1/2 lemon
3/4 teaspoon sea salt
1. Separate the flat stalks of the garlic greens from the rounded stalks and bulbs. Rinse well to remove dirt and dry. Stack the flat stalks on top of each other and chop. Chop parsley.
2. Combine the spring garlic greens, parsley, lemon zest, and capers in a food processor and pulse gently to chop and blend. Add salt (and pepper) to taste.
3. With the processor on, slowly stream in half of the olive oil. Scrape down the sides of the food processor and finish adding the rest of the olive oil with the processor running.
4. Enjoy on toast and added into eggs, pasta or your favorite grain salad.