Green Garlic Pesto
Prep Time
10 mins
Cook Time
10 mins
A versatile recipe for green garlic pesto that comes straight from my spring garden. My green garlic pesto is made with radish greens and pepitas, and served alongside jammy steamed eggs and lemony sliced radishes. Garlic scapes can be used in place of green garlic.
Recipe Type:
Dinner
Cuisine:
American
Keyword:
green garlic pesto
Makes: 2 cups
Ingredients
Pesto
- 2 - 4 stalks green garlic, roots trimmed, rough chopped (double if just use green garlic chives) or use garlic scapes
- 2 cups dark, leafy greens like radish or turnip greens, kale, or collards, chopped
- 1/2 cup plus 2 tablespoons raw, hulled pumpkin seeds, divided
- 1/2 cup plus 1 tablespoon extra virgin olive oil, divided
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
To serve
- 4 eggs, steamed 7 minutes (recipe here)
- 4 naans, grilled or warmed
- 1 bunch radishes, halved or quartered
- 1/2 a lemon
- Sea salt
Instructions
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In the bowl of a food processor, pulse to break down the green garlic, greens, and 1/2 cup pumpkin seeds. With food processor running, drizzle in olive oil. Pulse to add Parmesan, sea salt, and pepper. Spoon into a serving bowl.
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If desired, toast remaining 2 tablespoons in a small skillet for 2 minutes. Rough chop and toss with sea salt. Sprinkle on top of pesto and drizzle with olive oil.
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To serve, halve eggs and sprinkle with sea salt and pepper. Tuck eggs and radishes around the pesto and serve warm naan triangle on the side.
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Pesto will keep sealed in the fridge at least 3 days.