Garlic Scape Pesto
We tried a few different recipes and finally made up our own. It has lots of scapes and lots of cheese. Delicious on pasta, added to dips, and as a sandwich spread — especially grilled cheese and quesadillas.
Servings 2 cups
- 20 garlic scapes, chopped
- 3/4 cup parmesan cheese, freshly grated
- 1/2 cup asiago cheese, freshly grated
- 2 tbsp fresh lemon juice
- 1/3 cup pine nuts – walnuts work just as good
- 1/2 to 1 cup extra-virgin olive oil
- cracked black pepper and salt to tast
- Remove the flower heads and any woody bottoms. Chop garlic scapes.
- Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor.
- Drizzle 1/4 cup olive oil over the mixture.
- Blend and gradually add olive oil until the pesto is a brilliant green color and to the texture you wish.
- Season with salt and pepper.
All of these amounts are adjustable to taste. If the scapes are short, use more. Keep adding and taste-testing until you get the flavour you want. Sometimes the pesto can taste bitter when fresh. Heating or sautéing it slightly will remove any bitterness. One of our favourites is Garlic Scape Pesto Tortellini. Sauté a small chicken breast with some onions then add pesto to make a sauce. When heated through, add the cooked tortellini, toss, and let simmer for a minute or two. Rich and delicious!