Garlic Scape Pesto

This fresh garlic scape pesto is a delicious, spicy alternative to the classic basil pesto! The flavor is super similar but with a stronger garlic kick. You can use it in place of regular basil pesto in pretty much any recipe!

Course Dip, Sauce

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings

Calories 256kcal

Author Kyleigh Sage

Equipment

5 cup food processor

Ingredients

½ cup garlic scapes (8-10 scapes)
1 cup fresh basil packed
⅓ cup pine nuts
⅓ cup Parmesan cheese
½ cup extra virgin olive oil
2 tablespoons lemon juice
kosher salt to taste

US Customary - Metric

Instructions

Trim the garlic scapes by cutting off the tip just below the bulb and end if it seems woody (like you would with asparagus). Discard the bulb and end of the stem, then chop the remaining scapes into 1 inch pieces.
Add all of the ingredients to a food processor or blender and pulse until everything is finely chopped and resembles a thick paste.
If you prefer a thinner pesto, add in more olive oil 1 teaspoon at a time until your desired consistency is reached. Taste and adjust seasonings as desired!
That's it!! In just 5 minutes you have the most delicious fresh garlic scape pesto sauce!
You can store the pesto in an airtight container in the fridge for up to a week! Be sure to drizzle a bit of olive oil over the top before storing to help keep it from turning brown.

Notes

This recipe makes approximately 1 ½ cups of pesto.

Pesto will naturally lose its vibrant color overtime, so if you want to keep it bright green you can blanch the basil prior to blending!

To blanch the basil, fill a large bowl with cold water and several ice cubes and set aside. Bring a large pot of water to a boil and then add the basil leaves and blanch for a quick 15 seconds! Immediately remove the leaves from the boiling water and place in the ice water bath. After a about 10 seconds, remove and squeeze out any excess water, then pat very dry.

Nutrition