Garlic Scape Pesto – Recipe

Garlic Scape Pesto
This recipe is a great way to preserve your garlic scapes, since pesto freezes well. Add to pasta, or add to mayo for a yummy grilled veggie sandwich. You can even add it to a vinaigrette. Spread on crostini for bruschetta...it's good on so many things.
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Prep Time
15 min
Cook Time
20 min
Total Time
45 min
Prep Time
15 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. 1/4 teaspoon salt (plus add to taste at the end)
  2. 1 pound garlic scapes chop roughly
  3. 1 handful sun-dried tomatoes, chop roughly
  4. 1 cup sliced almonds (raw, unsalted)
  5. 4 sprigs parsley, rinsed, leaves & tender stems only
  6. 1 handful basil, rinsed, leaves & tender stems only
  7. 1/2 cup parmesan (56 grams)
  8. 1 cup extra-virgin-olive-oil
Instructions
  1. Lightly brown & saute the onions & garlic scapes in olive oil with a little salt.
  2. Add the sun-dried tomatoes & sliced almonds. the goal is to soften the dried tomatoes and to toast the almonds a bit.
  3. Set pan aside to cool before processing.
  4. Roughly slice parmesan, then process to crumble it up. Add the contents from the pan, then the herbs to the processor bowl.
  5. Pulse and add olive oil through shoot to finely puree and get to a semi-liquid state. If it's still too thick, add some water. I actually added all olive oil, which turned out to be most of a 17 oz bottle. It was good, due to the good olive oil I used, but I'm not sure that's what one is supposed to do...
The Plant Lady http://www.theplantlady.com/

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