This easy garlic scape pesto is packed with flavor and perfect for summer! Use it in place of minced garlic in your favorite recipes.
- 250 grams (about 1/2 pound) fresh garlic scapes, ends and bulbs trimmed off (you can eyeball this - it's 3-4 big handfuls of scapes!)
- Kosher salt to taste
- ½ cup good quality olive oil (you might not need it all)
- Place trimmed garlic scapes and a generous pinch of kosher salt in the bowl of a food processor. Put the lid on and pulse a few times to break everything up.
- With the food processor running, stream olive oil into the bowl a little at a time until you have a smooth pesto. You may need to scrape down the sides of the bowl as you go.
- Store pesto in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
We kept this scape pesto very simple so you can use it in just about anything, but you can add extra flavors here if you like! Blend in a handful of parmesan cheese, some almonds or pistachios, or fresh herbs like basil, parsley, and dill for a more robust sauce.
Garlic scapes have a bite to them, and their flavor will vary quite a bit depending on the climate and time of year where they were grown! This pesto typically tastes like very strong raw garlic with a smidge of onion-y flavor. Like onions, scapes can also make your eyes water.
Use garlic scape pesto anywhere you would use minced garlic (when sauteeing veggies, mixing salad dressings, etc). It’s also delicious as a base to fry an egg in, or as part of a marinade for chicken or fish.
Keywords: pesto, summer, farmer's market