6 stalks of green garlic (about 1 ½ cups chopped)
Handful of parsley, about ½ cup
¼ cup toasted walnuts
¼-½ cup grated parmesan or pecorino cheese, to your preference
¼-½ cup olive oil, as needed
½ teaspoon salt, more to taste
½ teaspoon freshly ground black pepper, more to taste
½ teaspoon fresh lemon juice, if needed to taste

6 stalks of green garlic (about 1 ½ cups chopped)

Toast walnuts in a dry pan on low to medium heat, stirring occasionally to not burn. Cook a few minutes until lightly browned and fragrant. Set aside.

Cut green garlic where stem is tender. Set aside bulb end for other uses (can use in place of chive or onion). Trim off any dry ends of leaves and discard, then thoroughly rinse stalks and roughly chop.

Combine green garlic, parsley, walnuts, and parmesan in a food processor and pulse until ingredients are blended, but not yet totally smooth. Scrape down the sides with a rubber spatula as needed between pulses.

With the food processor running, slowly add in olive oil until desired smooth texture is reached.

Add in salt, pepper, and lemon juice to taste.