Recipe: Green Garlic Pesto

Organic green garlic growing at Tyrant Farms

Vampire-proof yourself with the best garlic pesto you’ll ever eat…

Fresh green garlic pesto made with heirloom hard-necked garlic grown on Tyrant Farms

Fresh green garlic pesto made with heirloom hard-necked garlic grown on Tyrant Farms.

We grow, eat and write about garlic a lot here at Tyrant Farms. We LOVE the heirloom hard-necked varieties and have been “naturalizing” patches all over our land for the past two years.

We wrote about how to grow & eat organic heirloom garlic in the Spring 2013 edition of Edible Upcountry magazine. Click here if you’d like to read the full article via the online version of Edible Upcountry and then enter your email address when prompted.

Green garlic and garlic scapes?

Everybody pretty well knows a few good recipes to make with garlic cloves, but “garlic scapes” (the immature garlic flower shoots) and young “green garlic” (picked before the garlic bulbs have matured) are often unknown delicacies that can be used in a wide variety of cuisines and dishes to infuse some seriously good flavors that the common white soft-necked varieties simply can’t compete with. Each spring and summer, we single-handedly keep the vampires out of Greenville County due to the sheer abundance of garlic we eat, whether that’s garlic cloves, garlic scapes or fresh green garlic.

If you have access to your own young green garlic plants or know of a nearby place to get it (organic grocery store, gardening friend or farmer’s market), here’s one of our favorite, easy-to-make green garlic recipes that we recently posted on Snap Guide:

Check out How to Make Organic Green Garlic Pesto & Kill Vampires by Aaron von Frank on Snapguide.

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What’s your favorite garlic meal or recipe?

Let us know what your favorite meal to make with garlic is in the comments section below. Also, please consider growing your own heirloom garlic varieties to help preserve these wonderful “antique” plants whose unique flavors should be cherished as much by our generation as they were by our ancestors (*our favorite source to buy garlic for planting is Peaceful Valley).

As always,


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  • Gerry Fortain

    I love making a variation of the dish Steak DeBurgo using a couple of tournedos of beef tenderloin. I rub the tournedos of beef with freshly minced garlic and pan fry them in olive oil and butter until medium rare. Remove to a plate and deglaze the pan with cognac and beef stock. Then I add more minced garlic, a little red wine, pepper and cream. Add a few mushroom caps at this point and reduce the pan sauce to half. Salt to taste. Place the tournedos on a couple of slices of what else? Garlic toast. Then pour the sauce and mushrooms over the steaks and enjoy.

    I like your site very much.

    • Aaron

      Gerry, that sounds incredible. We’re going to have to try to make this. Two questions: do you think venison or elk would go well in that dish, and 2) what type of mushrooms do you recommend? Thanks!

      • Gerry Fortain

        Venison or elk sounds great. I would marinate the game with some red wine (and garlic) in a re-sealable bag for 6 to 8 hours to tenderize it. I usually use moonlight mushroom caps but if you have access to some wild morels I think it might complement the game nicely.

        • Aaron

          Gerry: We’re going to give this recipe a shot in June with some bicolored bolete mushrooms that will really stand up to red meat & garlic (it takes a special mushroom to do that). Thanks for the tip and please stay in touch – sounds like you have a passion for food that’s comparable to ours!

          • Gerry Fortain

            My pleasure. Enjoy life!