I was cooking and grabbed some garlic I bought just last week. Despite having kept garlic for weeks in the past, this garlic already had that green stalk in the middle thing going on. I've used garlic that has been like this in the past but since I had also picked up more garlic yesterday I used that instead.
I'm wondering if the green-stalk garlic is okay to use, though. I was planning on making pesto and hate not throw away almost two cloves of garlic. The garlic hasn't sprouted but I don't want to ruin my food. A google search turned up conflicting advice but no reliable sources. Any advice?