Garlic Scape & Basil Pesto Recipe!

garlic scape pesto

The weekly CSA pick up included garlic scapes this week…. say what?! Curious, I cut a bite to try and it tasted surprisingly spicy! I added some to eggs and didn’t even notice them…. hmmm… what to do with these new foreign ingredients?

A quick search on the web led me to experiment with a pesto recipe. It turned our great so I had to throw it on the blog to share with you.

There’s a nice, soft kick of spice at the end of this recipe that’s fantastically fresh tasting. I hope you enjoy the recipe as much as I do.

Ingredients

  • ¼ c. toasted pine nuts
  • ¼ c. fresh basil
  • ½ C chopped garlic scapes
  • ½ lemon squeezed and zested
  • Salt
  • Fresh cracked pepper
  • ½ c olive oil
  • ¼ C grated Parmigiano-Reggiano

Toast the pine nuts in a small, dry pan until they begin to change color (about 4 minutes). Pay attention, you don’t want to run to the store for more! Let cool.

In a food processor, combine pine nuts, garlic scapes, basil, lemon juice, lemon zest and salt and pepper (1/2 tsp. each or so). Pulse until mixed well.

Slowly pour in the olive oil while the processor is running. Pour into a bowl and mix in the Parmesan

Voila! Pesto chango!

I enjoyed my batch over zucchini noodles, but this would be GREAT on crackers, bread, or even just by the spoonful! Love it!

Thanks for reading,

Kristin

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5 Comments (+add yours?)

  1. Allison A
    Jul 18, 2014 @ 08:23:26

    How fun, sounds super yummy and fresh.

    Reply

  2. Kristin K
    Jul 18, 2014 @ 14:32:53

    I love scapes just with olive oil and grilled…so yummy!

    Reply

  3. marycheshier
    Sep 14, 2014 @ 20:50:52

    Reblogged this on Travels with Mary and commented:
    Wow!! What fabulous ingredients. I cannot wait to try this amazing recipe!

    Reply

  4. Ema Jones
    Sep 15, 2014 @ 02:02:09

    I’m adding some garlic salt instead of garlic cloves, hope it’s fine, as I don’t wanna use garlic here directly…

    Reply

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