Instructions: Bring a large pot of water to a boil. Add green garlic and blanch for about 1 minute, less if leaves are extremely tender. Remove and place in a large bowl of ice water to stop cooking. Drain, blot dry with paper towels and set aside.

In a blender or food processor, mix garlic, parsley and olive oil. Add pine nuts, salt and pepper. When fairly smooth (a little chunky is OK), add Parmesan.

Refrigerate in a container with a piece of plastic wrap pressed against surface to avoid discoloration.

To use, toss with pasta as you would basil pesto, put a dollop on grilled fish or mix a couple of tablespoons with an equal amount of Dijon mustard and a squeeze of lemon and use as a marinade for chicken breasts.

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