Our wintered garlic has popped up through the spring thawed ground tempting us to an early harvest.

We look forward to our spring ritual of mashing the divinely pungent baby garlic into a mouth-watering pesto.

Spring Garlic with Roasted Pistachio Pesto

1 whole stalk fresh Spring garlic

1/4 cup roasted pistachios

1/3 cup virgin olive oil

pinch sea salt

Prep:    Finely chop entire garlic stalk {including greens).  Chop pistachios and roast in small skillet over medium heat until light brown. Turn off skillet and let stand for 3 minutes. Add chopped garlic, olive and salt. Stir well to combine all ingredients. Transfer pesto into a bowl and serve as a spread on fresh-baked bread. Store remaining pesto in refrigerator for up to two weeks.