Green Garlic Pesto

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.

Ingredients:

• 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

Directions:

1. Add green garlic, parsley, Parmesan, sunflower seeds, pine nuts, sea salt and pepper into Food Processor.
2. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending.
3. 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.
4. 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.
5. Spoon pesto over hot pasta, top with grilled chicken breast, parmesan and serve immediately with fresh baguette.
6. Enjoy!