Garlic Scape Pesto
Garlic Scape Pesto
Garlic scapes are the tall, green, edible stalks of hardneck garlic plants that are only available for a short time in the early summer. But they're worth seeking out because they make a wonderful addition to pastas, salads, and more. Make a batch or two of this pesto sauce and you'll be able to prolong your enjoyment of this seasonal favorite!
Looking for some tasty pesto recipes? Try our Garlic Scape Portabellos, Sirloin Steak with Pesto and Asparagus, Kale and Chicken Pesto Calzones, Lemon Pesto Chicken Noodle Soup in a Jar, and Shrimp Pesto Pasta.
Ingredients
- 8-10 garlic scapes, cut into 2-inch pieces
- ¼ cup pine nuts
- ½ cup extra virgin olive oil
- ¼ cup Parmesan cheese
- ¼ cup basil leaves
- ¼ cup parsley leaves
- 2 teaspoons lemon zest
- 1 Tablespoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon pepper
Instructions
Place the garlic scapes in a food processor and pulse for about 10 seconds. Add the pine nuts, olive oil, Parmesan cheese, lemon zest, lemon juice, salt, and pepper. Pulse for about 1 minute. Adjust seasonings and add more salt or oil to get your desired consistency.
Store in an tightly sealed container in the fridge for up to one week or in the freezer for 3 months.
Pesto can be tossed with pasta or roasted veggies, spooned over grilled meat, fish, and tofu, or served as a garnish for minestrone soup.