Garlic Scape Pesto
Save some of that early summer goodness for cold winter days with Garlic Scape Pesto!
Garlic scapes, the tender green center stalk of the garlic, are highly flavorful, aromatic and useful.
¼ cup pine nuts (or last year’s harvest of pecans)
¾ cup coarsely chopped garlic scapes (for a less pungent pesto, replace half the scapes with basil or dill)
Juice and zest of half a lemon
½ teaspoon salt
Ground black pepper to taste
½ cup extra virgin olive oil
¼ cup grated hard cheese such as Parmesan (this can be omitted and you still have a wonderful pesto!)
- In a small, dry pan over low heat, lightly toast nut of choice 2-3 minutes, just beginning to brown. Remove from heat and let cool for a few minutes.
- Combine scapes, nuts, lemon juice and zest, salt and pepper in a food processor. Pulse until well combined. Slowly add olive oil while the processor blade is running. When the oil is completely incorporated, the pesto is ready to use!
*If you plan on using the pesto fresh, now would be the time to add cheese. If you plan on freezing it for later, do not add the cheese until you are ready to use it.