Serves 6 - 8 Prep time 10 mins

Green garlic is fresh and zingy, straight from the ground. Often it is harvested just a little early to get that less intense spring onion quality. It really brings this pesto to life.

INGREDIENTS

• 3 large green garlic bulbs, roots removed
• 2 garlic cloves, peeled and chopped
• 4 tablespoons olive oil
• 4 tablespoons pine nuts, pumpkin & sunflower seeds
• Good handful fresh basil leaves
• 150g Parmesan or Pecorino, finely grated

METHOD

1. Finely chop the bulbs, stems and leaves.
2. Place all ingredients in blender and pulse until you reach your desired consistency.
3. Stir in the cheese and season to taste, add a little more olive oil if too dry.
4. Perfect served over fresh pasta, pizzas, or with meats.