The Garlic Scape Pesto is a delicacy that you must definitely prepare! And if they’re not in season you can also use pickled scapes which make an intriguing pesto.
You’ve just stumbled onto something special – let me guide you through one of my favorite recipes!
Yields: 4 portions
Prep Time: 15 mins Cook Time: 0 mins Total: 15 mins
Who doesn’t love pesto? Almost no one. However, we seem to have forgotten the fun of making pesto at home.
Basically, making a perfect Garlic Scape Pesto is learning to choose the right and most genuine ingredients and paying attention not to waste the Garlic Scapes.
What are Garlic Scapes?
The name is intriguing but basically is something we have all seen and probably never used. Garlic Scapes are the green and curly stalks of the garlic plant that grow from the bulb. These stalks need to be removed before they actually flower cause the flowering process usually takes away all the nutrients from the bulb. Depending on where you live, garlic stakes usually from Spring in hotter areas up to July in New York.
How to Store Garlic Scapes?
Since Garlic Scapes are not always in season, I suggest freezing them and you can make use of them for this Garlic Scape Pesto recipe all year long. For freezing, I usually chop the stalks into very small pieces and just defrost the required amount before using them.
Ingredients you need
- Garlic scapes. Freshly picked for the best flavor.
- Pine nuts. Pine nuts are my favorites for this pesto but even almonds or walnuts will do great. Choose whatever you have in the pantry.
- Basil. Optionally use a small handful of fresh leaves.
- Olive oil. Extra virgin olive oil for best flavor
- Cheese. Optionally use parmesan or any vegan cheese or you can leave the cheese out and use it when serving.
- Salt. A pinch of salt.
How to make Garlic Scape Pesto
STEP 1 – GRIND THE NUTS
- In a food processor, grind the pine nuts (or any nuts of your choice) until fine.
STEP 2 – PREPARE THE HERBS
- Wash and dry the scapes and basil leaves well.
- Cut the scapes into 1-2 inch long pieces.
- Remove the stems from the basil leaves.
STEP 3 – MIX ALL INGREDIENTS
- Add the nuts, herbs, salt, cheese, and oil to the food processor. Leave the processor running until the result is a smooth pesto.
- Once blended, transfer to a jar and refrigerate or freeze.
- Enjoy and serve with pasta, bread, or as you use any other pesto.
How to use Garlic Scape Pesto
- Raw veggie sticks with pesto
- Pasta with pesto
- Top pesto to steamed vegetables
- As a pizza topping
- As a topping for bruschetta.
Other sauces & pesto recipes
- Gigi Hadid Penne Vodka with bacon, tomato sauce, and cream.
- Pasta Carbonara Cheesecake Factory with Garlic Parmesan Sauce
- Pappardelle Bolognese the popular pasta from Emilia Romagna
- Tuna Pasta Bake with Corn, Tuna and Peas
- Mary Berry creamy Chicken Pasta Bake
Garlic Scape Pesto Recipe
- Total Time: 15 minutes
- Yield: 4 people 1x
Ingredients
- 2 cups garlic scapes (15 scapes roughly chopped)
- Handful of basil leaves (optional)
- 1 cup of olive oil (1/2 to 1 cup)
- 1 cup shredded parmesan
- 1/2 cup pine nuts (you can substitute walnuts or almonds)
- A pinch of salt
Instructions
Step 1 – Grind the nuts
- In a food processor, grind the pine nuts (or any nuts of your choice) until fine.
Step 2 – Prepare the herbs
- Wash and dry the scapes and basil leaves well. Cut the scapes into 1-2 inch long pieces.Remove the stems from the basil leaves.
Step 3 – Mix all ingredients
- Add the nuts, herbs, salt, cheese, and oil to the food processor. Leave the processor running until the result is a smooth pesto. Once blended, transfer to a jar and refrigerate or freeze. Enjoy and serve with pasta, bread, or as you use any other pesto.
- Prep Time: 15 minutes
- Category: Lunch/Snack
- Method: Blending
- Cuisine: Italian
