Easy to make, major flavor.
Until this year, I had never heard of a garlic scape, but having seen so many dishes being made with them, I had to find out what they were and how to get some.
In case you don't know what they are, they are the flower stalk of hardneck garlic. They’re produced right before the bulb begins to form, storing energy for the following year. (Yes, garlic is a perennial). They are harvested in early summer and you then see them popping up in local markets
This yummy, very fresh basil and garlic scape pesto can be enjoyed with some pasta, or stored in a jar for later use. It is so easy and takes minutes to whip up in your food processor. If you're a garlic lover, and LOVE pesto, well, friend, this sauce is for you.
Prep:15 mins Cook:0 mins Total:15 mins
Servings:8 servings Yield:1 cup
Garlic Scape and Basil Pesto
What you will need:
* 12 large garlic scapes, bulb removed, cut into 1/2 pieces (about 1/2 cup)
* 1 cup loosely packed fresh basil leaves
* 1/2 teaspoon salt
* 1 cup extra virgin olive oil
* 1 cup grated parmesan cheese
* 1/2 walnuts, (or pine nuts)
Steps to make it.
01 Gather Your Ingredients
02 Add the garlic scapes, basil, and salt to a food processor. Pulse a couple of times to allow for a more coarse mixture.
03 Drizzle in the Olive Oil
Slowly add in the olive oil, two tablespoons at a time. If the sauce seems too thick for your preference, add more for your ideal consistency.
04 Add in your parmesan cheese, to your desired consistency.
05 Add in your walnuts and spin at low speed, and stop when the walnuts are roughly chopped and are fully mixed in.
We canned our pesto in jars to store in our pantry. If you're wanting to save this for a later use or for canning, we recommend adding a bit of olive oil to the top of the pesto. If keeping in the refrigerator, store the garlic scape pesto in an airtight container, it will keep for about six to seven days.
Add to your favorite pasta and enjoy.