Garlic Scape Pesto Recipe
If you've never tried my 10-minute garlic scape pesto, now is the perfect time. Think of it as a garlicky pesto that you can add to pasta, pizza or just spread on bread!
Servings: 8
Ingredients
- 10 garlic scapes
- 3/4 cup fresh basil
- 1/2 cup pine nuts
- 1/2 cup grated parmesan cheese
- 1/4 tsp kosher salt more if needed
- 1/2 cup olive oil
Instructions
- Remove the small bud at the top of each garlic scape stalk. Cut the garlic scapes into smaller pieces.
- Place the garlic scapes in the bowl of a food processor with the basil, pine nuts and parmesan cheese. Blend until fully incorporated, pause every now and then to scrape the sides using a spatula.
- Add in the salt and olive oil and either blend for just a few seconds or use a spoon to incorporate it. Add more olive oil is you like a smoother consistency for your pesto. Taste and add more salt if needed.
- Transfer the garlic scape pesto to a jar or an airtight container. Use in pizzas, pasta, soups, or with chicken and salmon.
Video
Notes
- It's best to purchase a block of parmesan cheese and grate it yourself.
- You can toast the pine nuts if desired.
- Make sure not to over blend the olive oil. It's best to incorporate it using a spoon to avoid the pesto becoming bitter.
- If pine nuts are not available, use other nuts such as walnuts, cashews or almonds.
- Store the pesto in a jar or an airtight container and top with olive oil and refrigerate for up to 7 days. You can also freeze it in an ice cube tray, transfer to a freezer bag and freeze for up to 6 months. Use from frozen or thaw in the fridge.
Nutrition
Calories: 228kcal | Carbohydrates: 8g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 5mg | Sodium: 113mg | Potassium: 69mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 175IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 1mg