Garlic Scape Pesto
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This simple recipe makes great use of the garlic scapes prevalent at early farmer’s markets and in CSA boxes in June. Double, triple, or quadruple the batch and enjoy it year round on pasta, stirred into quinoa, or with any dish that would benefit from a grassy, garlicky boost.
Notes
*Garlic scape pesto may be stored in the refrigerator for several days or stored in the freezer for several months
**Consider freezing pesto in ice cube trays for easy, serving size portions. Once pesto is frozen, remove from ice cube trays and store in freezer bags
Ingredients
- 1 cup garlic scapes cut roughly into 1-inch pieces
- 1/4 cup walnut pieces
- 1/4 cup Parmesan cheese
- 1/2 cup basil leaves
- 3/4 cup extra virgin olive oil
- Juice of one lemon
- Sea salt
Instructions
- In food processor, pulse garlic scapes until finely chopped
- Scrape bowl and add walnuts, Parmesan, and basil
- Pulse approximately 30 seconds more
- Add olive oil and lemon juice and continue blending until smooth. Salt to taste.
- Serve or preserve for later use
