When you grow 10,000 heads of garlic each year, you get to do a lot of experimenting with scape pesto recipes! I’ve made many variations over the years, and this version is my personal favorite. Using the Pickle Creek Greek Basil & Garlic Infused Olive Oil and a handful of fresh basil bumps the flavor to that extra level that I love!
| Prep Time | 15 minutes |
| Servings |
people
|
Ingredients
- 1 c garlic scapes
- 1/3 c pine nuts
- 1/2 c freshly grated parmesan cheese
- 2 Tbsp lemon juice (about 1 lemon)
- 1/4 tsp salt
- 1/8 tsp Freshly ground black pepper
- 1/2 c Pickle Creek Greek Basil & Garlic Infuse Olive Oil
- 1/2 c fresh basil leaves (about 1 handful)
Ingredients
|
|
Instructions
- I like to toast the pine nuts before I use them in this recipe. Heat a large, dry skillet over medium heat. Add the pine nuts and spread them out so they’re in an even layer. Heat the nuts, stirring them often with a wooden spoon, until they are fragrant and golden brown, about 3 minutes. Once the nuts are toasted, remove them immediately from the skillet.
- Snap the woody end off the the garlic scapes (you may not have to snap the ends if you have really young and fresh scapes), and then chop the scapes into 1-2 inch pieces. Place the chopped garlic scapes, pine nuts, Parmesan cheese, salt, and black pepper in a food processer. Give the mixture a quick pulse to mix and then add the lemon juice.
- Now, with the food processor running, slowly drizzle in the Greek Basil & Garlic Infused Olive Oil. This step should take a couple of minutes to do. Note that scape pesto is more of a paste than traditional basil pesto.
- Taste and adjust salt and pepper as needed. Add the basil to the processor and pulse a few times until the leaves are broken down into “pesto” size.
- Serve with fresh bread, toss over pasta, or use to flavor roasted/grilled vegetables and meats (especially chicken and shrimp). Garlic scape pesto pairs well with many, many foods and makes them all taste amazing! Enjoy!
Recipe Notes
Share this Recipe
