I was walking out of the famers market this past weekend, when these garlic scapes stopped me dead in my tracks! I’ll always make room in my basket for these! I knew exactly when I laid eyes on them that they were going to make a beautiful pesto.
Garlic scape pesto is absolutely perfect for lazy summer cooking. I like to put this on everything from grilled veggies to pastas! Customize it by swapping half the basil with your green of choice, but I think kale or arugula would be just perfect 🙂
I chose to serve this on seared NY strip steaks and then added some toasted pine nuts on top for added texture. A squeeze of lemon, then a drizzle of high quality extra virgin oil, flaky salt and freshly cracked black pepper brought all of these flavors together in a cohesive way.
This recipe yields a heaping cup, which is slightly more than you’ll need for two servings. Store your leftover garlic scape pesto in the freezer in ice cube trays! I think I am going to try the leftovers I have in my freezer on some pasta this week!
If you like this recipe, be sure to try some of my other summer favorites:
NY Strip Steaks with Garlic Scape Pesto
Garlic scapes are only in season for a short time during the late spring, so be sure to pick them up and make this mildly sweet, garlicky pesto with them!
- 1 cup roughly chopped garlic scapes
- 2 cups basil leaves, loosely packed
- 2 Tbsp pine nuts
- 1/2 lemons juice
- 1/2 cup extra virgin olive oil
- 1/2 cup grated parmesan cheese (optional)
- s&p, to taste
- Step 1 Blend together the garlic scapes, basil, pine nuts and lemon juice in a food processor.
- Step 2 With the motor running, stream in the olive oil.
- Step 3 Add in the parmesan cheese and pulse briefly. Add salt and pepper to taste.
- Step 4 Chefs tip: freeze any leftover pesto in ice cube trays, then store frozen in an airtight container to add to soups and sauces. Keeps for up to 3 months.