This incredibly versatile and flavorful garlic scapes pesto is an easy way to preserve those delicious spring vegetable!
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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
- Toast pine nuts (or any nuts!) in a skillet until nice and golden.
- Trim off bulb and top ends and give them a rough chop.
- In a food processor, combine nuts, scapes, lemon juice, zest, salt and pepper. Process until combined.
- Slowly drizzle in olive oil, while running the processor.
- If using right away, stir in parmesan cheese.
How to freeze garlic scape pesto
- Divide the pesto into an ice cube tray and freeze until firm.
- Pop the frozen pesto chunks into a ziplock bag. (Make sure to label the amount and date.)
- 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!
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:
- Divide the pesto into an ice cube tray and freeze until firm.
- Pop the frozen pesto chunks into a ziplock bag. (Make sure to label the amount and date.)
- Freeze for up to 3 months.
Nutrition
Calories: 1458kcal
Carbohydrates: 66g
Protein: 17g
Fat: 132g
Sugar: 3g
Sodium: 1197mg
Did you make this?Share a comment or a review below!
Delicious, my first time cooking with garlic scapes and the pesto tastes amazing.
Is this 1/4 tsp pepper?
Yes, it is 1/4 teaspoon of pepper. Sorry, my recipe card must be glitching. Fixed!
We made this today and l like it a lot. Very strong garlic taste. I might like it better a little bit more mild!