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How to Make Garlic Scapes Pesto

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By: Shinee

Published: Aug 03, 2020

Updated: Jul 20, 2021

5 from 2 votes

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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.

5 from 2 votes

Garlic Scapes Pesto

By Shinee

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

Total: 15 minutes mins

Servings: 1 .5 cups

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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

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

Calories: 1458kcal, Carbohydrates: 66g, Protein: 17g, Fat: 132g, Saturated Fat: 17g, Polyunsaturated Fat: 23g, Monounsaturated Fat: 85g, Sodium: 1197mg, Potassium: 203mg, Fiber: 5g, Sugar: 3g, Vitamin A: 10IU, Vitamin C: 58mg, Calcium: 347mg, Iron: 6mg

Course: Condiments

Cuisine: Italian

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