I slathered it over chicken thighs before roasting them and serving hot

This bright green pesto flavored an entire weekend of good eating. On Friday night, I slathered it over chicken thighs before roasting them and serving hot, smothered with caramelized onions with massaged kale salad and fresh challah. On Saturday morning, I stirred it into creamy scrambled eggs, which we ate on top of toasted, buttered leftover challah. On the same day in the late afternoon, we smeared crisp, olive oil-drizzled crostini with creamy goat cheese and topped each one with a spoonful of pesto and a whisper of fresh black pepper.

If you can’t find green garlic (young, greenish garlic with long stem-like scapes attached to the bulb) at your grocery store, look for it at your local farmer’s market. It has undertones of mature garlic, but it’s much sweeter and more herbaceous—perfect for Spring cooking.