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Guess what everyone! It’s the best part of the year - Garlic Scape Season. Check out this awesome recipe submitted by Melissa, adapted from this recipe.

Pesto Ingredients

  • 1/4 cup pine nuts

  • 3/4 cup coarsely chopped garlic scapes or herbs (basil or chervil)

  • Juice and zest of 1/2 lemon

  • 1/2 teaspoon salt

  • A few generous grinds of black pepper

  • 1/2 cup extra virgin olive oil

  • 1/4 cup grated Parmigiano Reggiano cheese or Nutritional Yeast

Directions

  1. In a small pan over very low heat, toast the pine nuts 2-3 minutes until lightly brown. Allow to cool.

  2. Coarsely chop garlic scapes and herbs. Add to a food processor with the juice and zest of half a lemon plus salt and pepper to taste. Pulse 20-30 times until combined.

  3. With the food processor running, slowly stream in the olive oil into the feed tube until oil is incorporated and pesto is at your desired texture.

  4. Before serving, gently stir in the cheese or nutritional yeast.

Notes

  • Play around with the proportions of scapes and herbs. I prefer half scapes, half basil but this recipe easily adapts for whatever herbs you have on hand!

  • This is a great recipe to make ahead and freeze. Our CSA gives lots of scapes and herbs over the course of the spring, and it is wonderful take out the pesto in the middle winter to freshen up a dish! To freeze, prepare through step 3. Scoop into ice cube trays and top with a little extra oil. Cover in plastic wrap tightly and freeze. Once the cubes have set, remove from ice cube trays and store in airtight bag or container in the freezer. To use, defrost and use as you normally would, adding a little extra oil as needed. Add the cheese once defrosted. Goes great with vegetables in pasta or over baked chicken.