Garlic Scape Pesto

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A couple of weeks ago, our highly anticipated CSA share began its 24 week run. Though we've only had two pick ups so far, the share size has already begun to increase. This past week, we picked up radishes, potatoes, carrots, kale, chard, dill, lettuce, cabbage, aaaaaaand garlic scapes! When last year's share yielded these sweet, tender, garlic shoots, my preferred method was to simply grill them until tender and slightly charred. This year, we received close to 15 of these beautiful green tendrils, which I quickly and eagerly pulsed into an easy pesto. 

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Pine nuts are exorbitantly expensive at the grocery stores near me, so I usually buy them (and other nuts) on Amazon

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Garlic Scape Pesto (loosely adapted from Food 52) Makes 2 cups

  • 1 cup chopped garlic scapes
  • 1/3 cup toasted pine nuts
  • small handful (approx 1/4 cup) fresh basil
  • 1/3 cup good extra virgin olive oil
  • juice of 1 lemon
  • 1/4 cup freshly grated parmesan cheese
  • kosher salt and pepper, to taste. 
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First, toast your pine nuts. I used a cast iron pan over low heat while continually moving the pan around. Nuts can burn quickly, so be patient and don't walk away from the pan.

Once the nuts are toasted, pour them out of the pan and let them cool.

Once cooled, add your scapes (roughly chopped), basil, nuts, lemon juice, and oil (all but the cheese and salt) into the food processor and process until smooth. Next, add the cheese and a bit of freshly ground black pepper. Pulse a couple of times to mix. Lastly, taste, the mixture and add salt to taste. 

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The pesto will keep in the fridge (in an airtight container, of course) for a week, or, you can freeze it to keep indefinitely. Use over pasta, as a dip, or smeared on toast. Thin it with more olive oil and brush onto grilled chicken. Garlic scapes have a milder garlic taste, but it can get stronger while stored in the fridge, so consider yourself sufficiently warned. 

Happy summer! xo.

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