Garlic Scape Pesto
A vibrant garlicky spin on classic pesto made with garlic scapes, olive oil, pistachios, and Asiago cheese. Perfect for pasta, pizza, & more!
Servings: 20 Servings
Calories: 130kcal
Equipment
Ingredients
- ½ lb garlic scapes (trimmed)
- ½ cup pistachios (shelled and toasted)
- 3 ounces Asiago cheese (cubed)
- 1 small lemon (juiced and zested)
- 2 tablespoon basil leaves (optional)
- 1½ teaspoon sea salt (or to taste)
- ½ teaspoon black pepper (freshly ground)
- ¾ cup olive oil
Instructions
- Trim bulb end and opposite tough end from garlic scapes, then slice into 2" to 3" sections. Weigh out ½ lb, then add to the bowl of a food processor or a blender.
- Add shelled pistachios, cubed cheese, lemon zest and juice, basil leaves, salt, and cracked black pepper. Process ingredients until combined, then drizzle olive oil in a steady stream from the top shoot. Scrape the sides, as needed.
- Taste the pesto and see if the seasonings need to be adjusted. Once satisfied with the flavor, store in mason jars and refrigerate or freeze for later use.
Video
Notes
- Harvest garlic scapes when they're young and tender. Older, more fibrous garlic scapes can affect the texture and flavor of the pesto.
- Toast the nuts before adding them to add depth of flavor.
- To make this garlic scape pesto recipe vegan, substitute nutritional yeast for the cheese.
- Use an ice cube tray to freeze pesto in small portions. Once frozen, transfer to a freezer bag for easy access all year!
- Store leftovers in an airtight container in the fridge for up to a week.
- Top with a thin layer of olive oil to prevent browning or oxidation.
Nutrition
Serving: 2tablespoon | Calories: 130kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Cholesterol: 3mg | Sodium: 245mg | Fiber: 1g | Sugar: 1g
