Makes Approximately 1 Cup

In the spring, when green garlic makes their short appearance at my local farmers’ market, I use it in as many dishes as I can.  In this recipe, the mild flavor of the green garlic combined with the savory snow pea leaves will add a nice touch to meat or a grilled sandwich.

Ingredients

1/4 cup pine nuts

2 green garlic bulbs, minced

1/2 teaspoon sea salt

2 cups fresh spring shoot leaves

1/2 cup extra-virgin olive oil

3/4 cup Parmigiano-Reggiano, grated

Juice of 1/2 lemon

Instructions

Heat a medium pan over medium-high heat.  Add the pine nuts and cook for 4 minutes, until lightly browned, stirring.  Remove from heat and set aside.

In a large mortar, mash together the green garlic and salt.  Add the pine nuts and the pea shoot leaves and continue mashing into a paste.  Add the olive oil, cheese, and lemon juice, stirring until combined.  Season with additional salt if needed.

If not using right away, put the pesto in a small jar and refrigerate up to three days.  When ready to serve, bring to room temperature.