Garlic Scape Pesto Recipe
This garlic scape pesto is an easy and delicious recipe for late spring and early summer. It's my favorite way to preserve garlic scapes and an excellent recipe for true garlic lovers.
Servings: 1.5 cups
Calories: 133kcal
Equipment
- food processor
Ingredients
- 12 medium garlic scapes (trimmed and chopped into 1-inch pieces)
- 1 cup chopped fresh basil (loosely packed)
- ½ cup chopped flat-leaf parsley (loosely packed)
- ½ cup grated parmesan cheese
- ¼ cup pine nuts
- ½ teaspoon fine sea salt
- ¾ cup extra virgin olive oil
Instructions
- Add the garlic scapes, basil, parsley, parmesan cheese, pine nuts, and salt to the bowl of a food processor and pulse until finely chopped and well combined.
- With the food processor set to low, add the olive oil in a smooth and steady stream until fully incorporated into the pesto.
- Spoon the pesto into a bowl, and adjust consistency with additional olive oil if necessary. Enjoy right away or store in an airtight container in the fridge for up to 1 week.
Nutrition
Calories: 133kcal | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 58mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 265IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 1mg
