Garlic Scapes Pesto

This incredibly versatile and flavorful garlic scapes pesto is an easy way to preserve those delicious spring vegetable!

If you found yourself with a bounty of fresh garlic scapes, consider yourself LUCKY!

These deliciously mild and versatile greens are perfect for making a pesto sauce.

Besides rich and creamy alfredo sauce, pesto sauce is a quick and easy way to jazz up pasta on a busy weeknight.

How to make garlic scapes pesto:

1. Toast pine nuts (or any nuts!) in a skillet until nice and golden.
2. Trim off bulb and top ends and give them a rough chop.
3. In a food processor, combine nuts, scapes, lemon juice, zest, salt and pepper. Process until combined.
4. Slowly drizzle in olive oil, while running the processor.
5. If using right away, stir in parmesan cheese.

HOW TO FREEZE GARLIC SCAPE PESTO:

1. Divide the pesto into an ice cube tray and freeze until firm.
2. Pop the frozen pesto chunks into a ziplock bag. (Make sure to label the amount and date.)
3. Freeze for up to 3 months.

Garlic Scapes Pesto

This incredibly versatile and flavorful garlic scapes pesto is an easy way to preserve those delicious spring vegetable!

5 from 1 vote

serves: 1 .5 cups

Total : 15 minutes

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Ingredients

• ▢ ¼ cup pine nuts or any nuts!
• ▢ 1 cup chopped garlic scapes
• ▢ Juice and zest of ½ lemon
• ▢ ½ teaspoon coarse kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ ½ cup extra virgin olive oil
• ▢ ¼ cup grated Parmigiano Reggiano cheese

Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

• Heat a skillet over medium low heat. Add pine nuts and toast until nice and lightly golden, stirring frequently, about 2 minutes.
• Trim off bulb and top ends and give them a rough chop.
• In a food processor, combine toasted nuts, scapes, lemon juice, zest, salt and pepper. Process until combined, about 30 seconds.
• While processor is still running, slowly drizzle in olive oil.
• If using right away, stir in parmesan cheese.
• If freezing, add the cheese when ready to use pesto.

Tips & Notes:

FREEZING INSTRUCTIONS:

1. Divide the pesto into an ice cube tray and freeze until firm.
2. Pop the frozen pesto chunks into a ziplock bag. (Make sure to label the amount and date.)
3. Freeze for up to 3 months.

Nutrition Facts:

Calories: 1458kcal (73%) Carbohydrates: 66g (22%) Protein: 17g (34%) Fat: 132g (203%) Saturated Fat: 17g (106%) Polyunsaturated Fat: 23g Monounsaturated Fat: 85g Sodium: 1197mg (52%) Potassium: 203mg (6%) Fiber: 5g (21%) Sugar: 3g (3%) Vitamin A: 10IU Vitamin C: 58mg (70%) Calcium: 347mg (35%) Iron: 6mg (33%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Author: Shinee

Course:Condiments

Cuisine:Italian

Diet:Gluten Free

Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!

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