Garlic Scape Pesto
This garlic scape pesto is one of my favorite ways to use up an abundance of garden garlic scapes when they start coming in strong. It blends into a bright, traditional-style pesto that tastes fresh, slightly garlicky, and full of early summer garden flavor. If you don’t grow your own garlic, you can often find garlic scapes in the springtime at local farmers' markets or small farm stands when they are in season.This recipe is simple, old-fashioned in spirit, and perfect for preserving that short seasonal harvest. It makes a beautiful sauce for pasta, spreads, roasted vegetables, or even homemade bread.
Equipment
- 1 Food processor.
Ingredients
- 2 cups fresh garlic scapes, chopped
- ½ cup olive oil
- ½ cup grated Parmesan cheese
- ⅓ cup nuts (pine nuts, walnuts, or almonds)
- 1-2 tbsp lemon juice
- ½ tsp salt (adjust to taste)
- Optional: black pepper to taste
Instructions
- Wash and roughly chop garlic scapes, removing any tough ends.
- Add scapes, nuts, and Parmesan into a food processor.
- Pulse until finely chopped.
- Slowly drizzle in olive oil while blending until smooth.
- Add lemon juice, salt, and pepper. Blend again until well combined.
- Taste and adjust seasoning as needed.
- Spoon into a clean pint jar and store in the refrigerator.