Garlic Scape Pesto

This garlic scape pesto is a fresh, bold twist on traditional pesto that comes together in minutes. Garlicky, herby, and incredibly versatile, it's as good over pasta as it is on meat.

Course Condiment

Cuisine Italian

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 15

Servings cups

Calories 892kcal

Author Jessy Freimann

Equipment

Ingredients

1 cup garlic scapes cleaned and chopped
1 ½ cups basil packed
½ cup Romano cheese
¼ teaspoon Kosher salt
¼ teaspoon ground black pepper
3 tablespoons pine nuts
6 tablespoons olive oil add more if you want a looser pesto
1 Tablespoon lemon juice

Instructions

Over medium heat, toast the pine nuts in a dry pan, stirring often, about 5 minutes. Be careful not to burn them.
Add the garlic scapes, basil, Romano cheese, pine nuts, salt and pepper to the bowl of a food processor. Pulse until finely chopped.
With the processor running, slowly drizzle in the olive oil and lemon juice until the pesto reaches your desired consistency. Serve immediately over pasta or as a condiment or refrigerate.

Video

Notes

Toast your pine nuts. It brings out their rich, nutty flavor and makes a real difference in the final pesto. Be careful not to burn them!
Balance the garlic. Garlic scapes are bold. A generous amount of basil helps balance the intensity.
Don't over-oil it. Keep the consistency on the thicker side. If you're tossing with pasta, you can always add extra olive oil to the pan to loosen things up without making the pesto too greasy.
Don't be afraid to mix it up. This pesto is totally customizable! Swap the cheese, try different nuts, or toss in extra herbs. Whatever works for you.
Ingredients to prep ahead- Toast your pine nuts and wash and trim your garlic scapes and basil ahead of time to make the process even faster.
Leftovers and storage- This pesto will keep in the refrigerator for a couple of days. For longer storage, freeze it and thaw it when ready to use.

Nutrition