Milder, sweeter, and less pungent than mature garlic, green garlic is available during the winter season. It’s essentially young garlic harvested before the bulb fully forms. Commonly used in dry sabzis (hare lehsun ki sabzi is a Rajasthani speciality), sauces, and sautes, here green garlic is used in a pasta recipe, specifically green garlic pesto pasta. Pesto sauce, an Italian speciality, usually includes basil leaves, pine nuts, and olive oil. In this pasta recipe, chopped green garlic is added to the sauce. The green garlic pesto is mixed with boiled pasta to whip up a dish that tastes fresher and milder than the usual pesto pasta. It has a zesty, sweet taste and a herby profile that makes it perfect for warm, winter lunches or cosy dinners.