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Pesto of Garlic Scapes

Summary

Yield
Servings
Prep time5 minutes
Region

Description

garlic scape pesto

This is a pungent blast of early-summer flavor!

People who grow garlic cut the scapes in June (in these parts) to prevent the garlic bulb from expending energy that might be better used in a hot skillet. 

One excellent use of these doomed shoots is to pound them into a pungent pesto, as described below. 

Ingredients

1⁄4cPine Nuts (toasted)
1cGarlic Scapes (coarsely chopped)
1⁄2eaLemon (juice and zest)
1⁄2cExtra-Virgin Olive Oil
1⁄2cParmigiano-Reggiano cheese (grated)

Instructions

  1. Toast the pine nuts for a few minutes in a hot skillet, until they get aromatic.
  2. Combine remaining ingredients in a chopper or small food processor, then add the pine nuts. Whir until well-blended. Add salt and pepper if you like.
  3. Cover and refrigerate for a few hours to let the flavors come together.
  4. Serve on freshly-cooked pasta!
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  • By John at 06/18/2018 - 22:58
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