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Home » Sauces

Garlic Scape Pesto

Published: Jun 24, 2022 by Nichole Bryant · This post may contain affiliate links · 4 Comments

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!

 

garlic scape pesto

If you like this recipe, be sure to try some of my other summer favorites:

https://mindfulcooks.com/grilled-watermelon-tomato-salad-with-chipotle-vinaigrette/

https://mindfulcooks.com/light-herbed-potato-salad/

https://mindfulcooks.com/grilled-peach-salad-with-cilantro-honey-vinaigrette/

tip[lt_recipe name="NY Strip Steaks with Garlic Scape Pesto" servings="2" total_time="35M" difficulty="easy" summary="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! " print="yes" image="https://mindfulcooks.com/wp-content/uploads/2022/06/birthday-chocolate-2-1024x683.jpg" ingredients="1 cup roughly chopped garlic scapes;2 cups basil leaves, loosely packed;2 tablespoon pine nuts;½ lemons juice;½ cup extra virgin olive oil;½ cup grated parmesan cheese (optional);s&p, to taste" ]Blend together the garlic scapes, basil, pine nuts and lemon juice in a food processor.;With the motor running, stream in the olive oil.;Add in the parmesan cheese and pulse briefly. Add salt and pepper to taste.;;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.[/lt_recipe]

 

 

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Reader Interactions

Comments

  1. Clif says

    June 24, 2022 at 5:47 pm

    Love this, thanks for making it easy!

    Reply
  2. Susana Yque says

    July 06, 2022 at 8:46 pm

    Best pesto!

    Reply
  3. Kate Lowery says

    July 06, 2022 at 8:56 pm

    Nichole is so talented this was delicious

    Reply
  4. Jena Frick says

    July 06, 2022 at 10:49 pm

    Nom! Obsessed with this pesto recipe and will definitely be getting ice cube trays to i can store the leftovers and keep using them all week!

    Reply

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