How long does garlic scape pesto keep?

Store this pesto in an airtight container in the fridge for up to 2 weeks. Store it in the freezer for up to three months.

Why is my garlic scape pesto bitter?

Scapes can vary in flavor depending on the region they are grown and the time they are picked. To make the garlic scape pesto less pungent or bitter, blend in some fresh herbs with it. You can also try adding a dash of honey to balance out the bitter flavor with sweetness, or some acidity with lemon juice.

Easy Garlic Scape Pesto

Description

This easy garlic scape pesto is packed with flavor and perfect for summer! Use it in place of minced garlic in your favorite recipes.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

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.

Notes

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.