Spring Green Garlic

By Jill Melton | May 14, 2015
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Springtime brings long stalks of young green garlic. This is young garlic that is plucked from the ground before the bulbs mature and turn pungent as we typically know them. At this point they resemble green onions more than bulbs of garlic. If you come upon them at the market, typically in May and June, buy a bunch or two.  They can be used almost anywhere onions can, but have a distinct garlic flavor. We whirled them up in this pseudo pesto, which actually contains no nuts or cheese. Simply pulse them in the food processor, add lemon juice, salt, pepper and olive oil and pulse until creamy. We tossed it with pasta and asparagus, spread it on pizza with shrimp and fontina cheese, and added it to a turkey sandwich. The pesto is less rich than traditional pesto, thicker, and a bit more fibrous. 

We tossed it in pasta, spread it on a turkey sandwich and just ate it with crackers. This recipe comes courtesy of Mary Lindsay Sherrill of Sherrill Homestead. You can find them at the Nashville Farmers' Market on Saturday and the West End Farmers Market as well.

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