Asparagus and spring garlic are here! I almost cried when a dear friend brought me a bunch of asparagus from McGrath Farm a couple weeks ago. Something freshly grown to eat. And now they have spring garlic!

Spring garlic seems to be fussed over in places with long winters. We will eat almost anything with gusto if it comes out of the ground this month. None of my California friends even knew what I was talking about when I told them about my green garlic find.

It’s a warm day filled with energetic weed pulling and tomato planting and dirt hauling, so dinner is going to be light. Along with a hearty salad, I’m making green garlic and pistachio pesto crostini, with optional burrata on top.

This pesto has mild garlic flavor, which makes it a delicious topping for toasted bread, and it also would be very satisfying tossed with linguini, as a pizza topping, or in a sandwich with roasted vegetables. It’s also easy to make, if you can get some green garlic.

Green garlic and pistachio pesto crostini
4-5 stalks of green garlic, washed
1 heaping TBS pistachios, shelled and toasted
1/4 cup plus 1 TBS olive oil, or more
1/2 tsp of salt, or more to taste
1 small baguette or other bread of your choice

1. Preheat the oven to 350 degrees. Prep the green garlic by trimming the white bulb end and removing any of the outer layer that is browned. Cut the green ends, so that you are only left with the part that is firm, and set aside a couple of the green ends. Gently remove the outer layer from the firm part, and cut the inner part into segments that are each about 2 inches long.

2. Put the cut pieces of green garlic, and 2 of the green ends into the food processor, and add the pistachios and salt. Process until roughly chopped. Scrape down the sides of the processor with a spatula, put the top back on the processor, and pour in the olive oil and process until smooth. Taste and add more salt if needed.

3. Slice the bread into 1/2-inch thick slices, put on a cookie sheet and toast for about 5 to 7 minutes, turning about halfway through.

4. Top each slice with pesto, top with cheese (if desired), and serve to hungry friends.

The pesto can be made a day in advance and refrigerated and it can be frozen. Bring to room temperature before serving.