Fresh Garlic Scape Pesto
A vibrant, creamy pesto made from fresh garlic scapes, nuts, Parmesan, and olive oil. This freezer-friendly recipe is quick, easy, and perfect for adding bright, garlicky flavor to a variety of dishes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: About 1 cup (approximately 8 servings at 2 tablespoons each) 1x
- Category: Sauce
- Cuisine: American
Ingredients
Scale
- 1 cup fresh garlic scapes, chopped
- 1/2 cup extra virgin olive oil
- 1/3 cup grated Parmesan cheese
- 1/4 cup walnuts or pine nuts, toasted
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
Instructions
- Rinse about 1 cup of fresh garlic scapes under cold water to remove any dirt or grit. Cut off the tough ends and chop into 1-inch pieces.
- Toast 1/4 cup of walnuts or pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring often until fragrant and golden. Let cool slightly.
- Add chopped garlic scapes, toasted nuts, 1/3 cup grated Parmesan, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt, and a pinch of black pepper to a food processor. Pulse a few times to mix.
- With the processor running, slowly drizzle in 1/2 cup extra virgin olive oil until the mixture is smooth but still has some texture. Scrape down the sides as needed.
- Taste and adjust seasoning with more salt, lemon juice, or pepper if needed. If too thick, add a teaspoon or two of water or more olive oil.
- Transfer pesto to airtight containers, portion for freezing, and store up to 3 months.
Notes
Do not over-blend to keep some texture. Toast nuts to avoid bitterness and enhance flavor. Drizzle olive oil slowly while blending for a creamy texture. Freeze in small portions for easy thawing. Use nutritional yeast instead of Parmesan for a vegan version. Avoid microwaving when reheating pesto to preserve flavor.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0.3
- Sodium: 150
- Fat: 12
- Saturated Fat: 1.5
- Carbohydrates: 2
- Fiber: 1
- Protein: 3
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