Description
A quick and easy recipe for delicious garlic scape pesto that can be whipped up in just 15 minutes. This vibrant and flavorful pesto is perfect for tossing with pasta, spreading on sandwiches, or using as a dip.
Ingredients
Units
Scale
Garlic Scape Pesto:
- 10 Garlic Scapes (about 154g)
- 1/3 cup Pine Nuts (44g)
- 1/3 cup Parmesan Asiago or Parmesan (38g)
- 1/2 Lemon, juiced
- 1/8 tsp Fine Sea Salt
- A few grinds of Pepper
- 1/3 cup Extra Virgin Olive Oil (70g)
Instructions
- Trim the garlic scapes: Cut just below the bulb and trim any woody ends. Discard the bulb and end of stem, then set aside the remaining scape.
- Prepare the pesto: In a food processor, combine scapes, pine nuts, cheese, lemon juice, salt, and pepper. Pulse until broken down. Scrape down the bowl.
- Add olive oil: With the processor running, slowly pour in the olive oil. Process until well combined, about 1 minute.
- Store: Keep the pesto in a covered container in the fridge for up to a week. Alternatively, freeze in a jar or ice-cube tray for longer storage.
Notes
- Consider using toasted walnuts as a substitute for pine nuts to reduce cost.
- Choose vegetarian-friendly Parmesan cheese for this recipe, such as BelGioioso, Organic Valley, or Stella brands.
- Recipe adapted from Epicurious.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 79 kcal
- Sugar: 1g
- Sodium: 78mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 3mg
