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:
- 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!
Total : 15 minutes
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:
- 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 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.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
Nettie says
Is this 1/4 tsp pepper?
Shinee says
Yes, it is 1/4 teaspoon of pepper. Sorry, my recipe card must be glitching. Fixed!
Betty says
We made this today and l like it a lot. Very strong garlic taste. I might like it better a little bit more mild!