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Green Garlic Pesto

Use this pesto on pasta, on sandwiches, as a dip with spring crudités, or as a delicious sauce for roasted vegetables, chicken or fish.


⅓ cup pine nuts
1 cup green garlic, root ends and dark green tips discarded, shoots chopped
Pinch of sea salt
⅔ to 1 cup olive oil
⅔ cup Parmesan cheese, grated


  1. Toast the pine nuts in a dry skillet over medium heat until lightly browned and fragrant. Watch carefully so that they do not burn. Allow pine nuts to cool.
  2. Place green garlic, toasted pine nuts and salt in the bowl of a food processor and pulse several times to combine.
  3. With motor running, add the olive oil in a slow, steady stream, scraping down the sides as necessary, until the mixture resembles a chunky paste.
  4. Put the pesto into a bowl and stir in the grated Parmesan.
  5. Store the pesto in the refrigerator until needed.