Description
This garlic scape pesto features an irresistible flavor profile with fresh basil, parmesan, and toasted nuts. Quick to prepare, it’s ideal for a delicious dinner or as a spread on your favorite sandwiches.
Ingredients
Scale
- 1 cup garlic scapes, chopped
- ½ cup fresh basil
- â…“ cup parmesan cheese, grated
- â…“ cup walnuts or pine nuts, toasted
- ½ cup olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Rinse the garlic scapes under cold water and dry them. Trim tough ends and chop into 1-2 inch pieces.
- In a dry skillet over medium heat, toast the walnuts or pine nuts for 3-4 minutes until golden and fragrant, stirring frequently.
- Remove the nuts from the skillet and let them cool slightly.
- In a food processor, combine chopped garlic scapes, fresh basil, toasted nuts, and parmesan cheese. Pulse until finely chopped but still slightly chunky.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth but textured consistency.
- Add lemon juice, salt, and black pepper. Blend for 10-15 seconds to combine. Adjust seasoning as desired.
- If the pesto is too thick, blend in 1-2 tablespoons of olive oil or water until smooth and spreadable.
- Use immediately with pasta, as a spread, or transfer to an airtight container, drizzling olive oil on top for freshness.
Notes
For a nut-free version, omit the nuts or replace them with sunflower seeds.
Store leftover pesto in the refrigerator for up to a week, making sure to cover the top with olive oil.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 190
- Sugar: 0g
- Sodium: 90mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 7mg