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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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Ingredients Method

Ingredients
  

  • 1/4 teaspoon salt plus add to taste at the end
  • 1 pound garlic scapes chop roughly
  • 1 handful sun-dried tomatoes chop roughly
  • 1 cup sliced almonds raw, unsalted
  • 4 sprigs parsley rinsed, leaves & tender stems only
  • 1 handful basil rinsed, leaves & tender stems only
  • 1/2 cup parmesan 56 grams
  • 1 cup extra-virgin-olive-oil

Method
 

  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...