Garlic Scape Pesto
Garlic scape pesto is like a delicious twist on traditional basil pesto, but with a garlicky punch and a fresher, more herbaceous vibe.
Equipment
- Food Processor or Blender
- Measuring cups and spoons
- Sharp Knife
- Cutting board
- Spatula or spoon
- Small jar or airtight container
Ingredients
For the Garlic Scape Pesto:
- 1 cup garlic scapes chopped
- 1/2 cup grated Parmesan cheese
- 1/3 cup toasted pine nuts or walnuts for a budget-friendly option
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Step 1: Prepare the Garlic Scapes
- Rinse the garlic scapes thoroughly under cold water to remove any dirt or grit.
- Pat them dry with a clean kitchen towel or paper towels.
- Trim off the tough, woody ends (usually the bottom 1-2 inches).
- Chop the scapes into roughly 1-inch pieces. This helps them blend more easily and evenly.
- Pro tip: If your food processor struggles with fibrous pieces, chopping smaller will prevent uneven chunks in your pesto.
Step 2: Toast the Nuts
- Heat a small dry skillet over medium heat.
- Add the pine nuts or walnuts in a single layer.
- Toast them, stirring frequently, for about 3-5 minutes until they’re golden and fragrant.
- Immediately transfer to a plate to cool so they don’t keep cooking and burn.
- Pro tip: Keep a close eye during toasting—nuts can go from perfectly toasted to burnt very quickly!
Step 3: Blend the Base Ingredients
- Add the chopped garlic scapes, toasted nuts, and grated Parmesan cheese to your food processor bowl.
- Pulse a few times to roughly combine and break down the ingredients.
- Pro tip: Pulsing instead of running continuously helps control the texture, keeping it from turning into a paste too quickly.
Step 4: Add Olive Oil and Lemon Juice
- With the processor running on low speed, slowly drizzle in the olive oil through the feed tube.
- Add the lemon juice as well.
- Continue blending until the mixture is smooth and creamy but still has some texture—you want it silky, not watery.
- Pro tip: If the pesto seems too thick, add olive oil a teaspoon at a time until you reach your desired consistency.
Step 5: Season and Taste
- Stop the processor and season with salt and freshly ground black pepper.
- Give it a quick pulse or two to mix in the seasoning.
- Taste and adjust the salt, pepper, or lemon juice as needed.
- Pro tip: Don’t be shy with the seasoning—pesto flavors need to be bold to shine through your dishes.
Step 6: Store or Serve
- Transfer the pesto to a clean jar or airtight container.
- If not using immediately, drizzle a thin layer of olive oil on top to help preserve freshness.
- Store in the fridge for up to one week or freeze in small portions for longer storage.
Notes
Estimated per serving (1/4 cup pesto):
- Calories: ~250 kcal
- Fat: ~24g
- Carbohydrates: ~3g
- Protein: ~6g
- Fiber: ~1g
- Sodium: ~200–250mg
- Sugar: <1g