If you’re not familiar with garlic scapes, these are the long curly stems that grow from the top of the garlic plant in late spring. They have a garlicky flavor and a texture similar to asparagus. If you don’t like pesto, we suggest coating them in olive oil, salt, and pepper, and throwing them on the grill! To store: In the fridge in a plastic bag or airtight container with a damp paper towel for up to 3 weeks / On the counter in a glass of cool water for a few days, changing water daily.
Ingredients:
8-12 garlic scapes, cut into 1 in. pieces*
½ cup fresh basil leaves
¼ cup raw pine nuts, almonds, or sunflower seeds (your choice!)
½ cup extra virgin olive oil
¼ cup parmesan cheese
Juice of 1 lemon
*Garlic scapes can range in potency, so we suggest starting off with less and adding more to taste.
Instructions:
Place garlic scapes in a food processor and pulse for 30 seconds
Add nuts/seeds and pulse for 30 seconds. Scrape sides of bowl
Add olive oil and process on high for 15 seconds
Add cheese and pulse until ingredients are combined
Add basil and lemon juice and process on high until reaching desired consistency
Add salt to taste and serve immediately or freeze in air tight container
Yields about 1 cup of pesto or 4 servings