15-Minute Garlic Scape Pesto Recipe

Freezer friendly Garlic Scape Pesto in a jar with a spoon.

15-Minute Garlic Scape Pesto Recipe

Pesto is a pantry staple. Freeze fresh summer pesto for a burst of summer in the middle of winter. This Garlic Scape Pesto is, versatile and a fabulous addition to pizza, pasta, crostini, potato salad or sandwiches. Recipe yields about 1 1/4 Cup. | The nutrition estimate below is for about 1 tablespoon per serving.

Course Condiment

Cuisine American, Italian

Diet Vegetarian

Keyword Garlic Scape Pesto, Garlic Scape Pesto Recipe

Prep Time 15

Total Time 15

Servings Servings

Calories 56kcal

Author Traci York

Ingredients

10 (154 grams) Garlic Scapes size of scapes vary, use weight for accurate measurement
1/3 cup (44 grams) Pine Nuts *see notes for substitutes
1/3 cup (38 grams) Parmesan Asiago or Parmesan dice or shredded **see note
1/2 Lemon juiced
1/8 teaspoon Fine Sea Salt
A few grinds of Pepper
1/3 cup (70 grams) Extra Virgin Olive Oil

Instructions

Trim the garlic scapes by cutting just below the bulb and also if the end of the stem seems woody, trim that too (like asparagus). Discard the bulb and end of stem, then set the remaining scape aside (the curly part).
In a food processor, add the scapes, twirling them around the center so that they all fit. Add the pine nuts, cheese, juice of the lemon and salt and pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down.
With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about one minute.
Store in a covered container or lidded jar in the fridge and enjoy within a week. Also, you can freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a zip top bag in the freezer.

Video

Notes

*Unless purchased in bulk, the cost of pine nuts can be quite high. Toasted walnuts are a good sub for this recipe. Simply rough chop the walnuts and measure 1/3 C (30g).

**Parmesan Cheese: Look for vegetarian friendly Parmesan cheese (one that does not use rennet in production if this is important to you). For more information, check directly with your preferred cheese maker.

Recipe adapted from Epicurious.

Nutrition