Garlicky, herb infused flavor packed pesto perfect for grilling, dipping and spreading on just about anything!
Our weekly menu is usually built upon whatever I find at the farm markets
I love to wander through the tents of all the local farmers and see what they’ve picked this week
This past week, I happened upon a crate of fresh garlic scapes
What are garlic scapes??
Garlic scapes are the flower bud of the garlic plant. The scapes are removed to encourage the garlic bulbs to grow. They taste just like garlic and can be used the same way as garlic in any recipe
Grab them if you see them… they aren’t available for all that long. I’ll only be able to find them here in NY until mid to late July
They whispered to me… “make us in to pesto”. Ok. So I bought them and here we are
I have 2 cups of scapes, bulb and tip removed, that I cut into pieces. You don’t have to be exact with the size, we’re going to blend them shortly
Assemble one cup of fresh basil, 3/4 cup of grated parmesan cheese, 1/2 cup of nuts – I use pecans, 3 tablespoons of fresh lemon juice, 2/3 of a cup of olive oil, kosher salt and black pepper
Start with a half teaspoon each of the salt and pepper and adjust as necessary
Add the scapes, cheese, nuts, oil, lemon juice, kosher salt and black pepper to a food processor or blender
Pulse until almost smooth
Drop a couple of ice cubes into the blender along with the basil… this helps to preserve the color
I’ll thank my teenage daughter for that Instagram tip 😉
Pulse until blended and to the desired consistency. At this point, taste and reseason if necessary
It’s as easy as that!
The possibilities are limitless… this pesto goes well with chicken, beef, grilled veggies, eggs, fresh mozzarella!! Let your imagination run wild!
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Enjoy!
Simply Sundays ~ Garlic Scape Pesto
Ingredients
2 cups of garlic scapes
1 cup of fresh basil
3/4 cup of grated parmesan cheese
1/2 cup of nuts, I used pecans
3 tablespoons of fresh lemon juice
2/3 of a cup of olive oil
Kosher salt and black pepper – start with a half teaspoon of each and adjust as necessary
Directions
Remove bulb and tip from scapes and cut into pieces; assemble one cup of fresh basil, 3/4 cup of grated parmesan cheese, 1/2 cup of nuts, 3 tablespoons of fresh lemon juice, 2/3 of a cup of olive oil, kosher salt and black pepper
Add the scapes, cheese, nuts, oil, lemon juice, kosher salt and black pepper to a food processor or blender; pulse until almost smooth
Add the basil and a few ice cubes; pulse until blended and to the desired consistency. At this point, taste and reseason if necessary
Tools used to make this recipe
Pyrex Prepware 1-Cup Measuring Cup
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Simply Bamboo Maui Bamboo Cutting Board
ZELITE INFINITY Chef Knife 8 inch
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These kinds of pestos with garlic scape and basil make so many dishes wonderful.
Agreed!
Sounds delicious and perfect for the summer.
Thanks!
I’m so pleased to see someone else posting about garlic scapes. I often make pesto with them when we have them. They come just about when our wild garlic is over, so perfect timing. Your pesto looks delicious. Pinned.
Thank you Choclette!
Mouth watering! What a delicious recipe. I can’t wait to try it!
Thanks!
I’ve never herd of garlic scapes and now I am interested.
Check your local farm stands or markets. They usually have scapes this time of year… but not for much longer! I hope you can find them!
Wow, this is such a brilliant idea, never thought of using the scapes in a pesto, in fact I have never cooked with these ever. Genius!
Thanks Ramona! Give them a try!
I grow garlic so I have a ton of garlic scapes! I love the use in pecans in this pesto. They must add a great depth of flavor!
They do! And pecans are waaaayy less expensive than pignolis!
This pesto sounds really good. Such a beautiful color too. I never knew what to do with garlic scapes. Now I do!
Thanks!
This sounds incredible! I really need to try garlic scape and this looks like the perfect way.
Thanks Julie!
This sounds lovely, we grow a little garlic but I usually let some of it go to flour as the flours are both beautiful and delicious, I’m definitely lopping them off and giving this a go though. I make a pesto with wild garlic that I love so I am sure this will fit in nicely.
I saw your pesto recipe Brian, and I’m jealous of your wild garlic!