Garlic Scape Pesto - Quick & Easy!
- christascott097
- Jun 7, 2018
- 2 min read
The scape is the curly, green stalk that emerges from the middle of the garlic plant about 4-6 weeks before harvest. If left on the plant it will eventually flower. Most people cut them off in order to force the plant to put its energy towards making a bigger bulb instead of making a flower.
Quick and Easy Garlic Scape Pesto Recipe
2 cups garlic scapes, roughly chopped
½ cup grated parmesan cheese (feel free to leave out if you don’t eat dairy)
½ cup walnuts
Pinch of salt
Pinch of pepper
½ – ¾ cup of olive oil or sunflower oil
Step 1: Add garlic scapes, Parmesan, walnuts, salt, and black pepper to your food processor and pulse until well blended. (We invested in this 11-cup food processor many years ago and have used it several times a week since then.)
Step 2: Turn processor on and slowly add ½ cup oil. Once added, stop and scrape the sides to make sure all ingredients are incorporated.
Step 3: Taste and adjust seasoning with salt and pepper. If pesto is too thick, add more oil while the processor is running.
Step 4: Process pesto once more until it is creamy, about 1 minute.
Step 5: Load the pesto into your preferred containers and store in your chest freezer for up to a year. I use these half pint jars.
How to Use Garlic Scape Pesto
• You can use garlic scape pesto the same way you would any other kind of pesto. Just beware, it packs quite a garlic punch!
• One of our most common lunch foods is homemade hummus. It’s inexpensive to make and provides lots of protein. We often make hummus wraps when traveling in all for seasons and no wrap is complete with a smear of pesto.
• Friday night is often pizza night at our house featuring whatever garden veggies we have on hand. All of our pizzas are spread with a layer of pesto, then veggies, then cheese on top. Yum!
• Egg sandwiches are a staple for our campsite breakfasts. We always throw a jar of pesto into our cooler and layer it in our sandwiches with tomatoes, peppers, greens, and cheese.