Green Garlic Pesto

This recipe is easy to make and freeze. Freeze the portions in 1/4 cup ( or ice cube tray) proportions. Add to cooked pasta and dinner is made!


  • 1/2 lb green garlic (8 -10 stems), tips and roots removed, then chopped
  • 1 Tbs olive oil
  • 1/2 tsp salt (or more to taste)
  • 1/4 cup pine nuts
  • 1/4 cup parmesan or pecorino cheese, grated
  • 1/4 cup olive oil (more or less for desired consistency)

Cook chopped green garlic in medium-warm pan with olive oil. Cook until soft, about 3 to 5 minutes. Let cool.

Pulse the cooked green garlic in blender until smooth, add cheese, pine nuts, and salt. While the blender is running, drizzle in olive oil until desired consistency.

Refrigerate for immediate use, or freeze in small portions for later meal prep.

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