If you're a purist, pesto, the kind that originated in Liguria, means basil, pine nuts, garlic, olive oil and Parmigiano-Reggiano. But if you're willing to think outside the box a bit, pesto can be made from all kinds of things. Swap out the basil for other herbs like sage or cilantro, or go with greens like arugula. Try other nuts, like almonds or walnuts. Really, the options are limitless. 

On more than one occasion I've purchased huge quantities of green garlic, and one of my favorite things to make with it is a simple pesto. Green garlic has a milder flavor than mature garlic cloves, so it forms the backbone of the pesto, as opposed to a supporting note in the traditional recipe. 

The green garlic can be blanched if desired, to take down its sharpness a touch. However, I prefer to leave it raw, and let a bit of hot pasta water do the cooking for me. 

Feel free to play with the proportions on this recipe. Add more cheese, oil or pepper to taste. 

This pesto can be frozen in a vacuum-sealed bag for up to a year. 

See Also

Fermented Green Garlic Recipe

Dehydrated Green Garlic Roots

Why Does Garlic Turn Blue When Pickled?