Garlic Scape Pesto Basil Sauce (Print Version)
Rich garlic scape and basil sauce with Parmesan and nuts, ideal for pastas, spreads, or grilled favorites.
# Ingredients:
01 -
½ cup garlic scapes, ends trimmed and chopped into 1-inch pieces
02 -
½ cup fresh basil leaves
03 -
¼ cup pine nuts or almonds, toasted
04 -
1 medium lemon, zested and juiced
05 -
½ cup extra virgin olive oil
06 -
⅓ cup grated Parmesan
07 -
Pinch of Kosher salt
# Steps:
01 -
Take a small bite of a raw garlic scape. If too pungent, consider placing chopped garlic scapes in a colander and pouring boiling water over them to mellow the flavor. Skip this step if the flavor is acceptable.
02 -
Place ½ cup chopped garlic scapes, ½ cup fresh basil leaves, and ¼ cup toasted pine nuts in a food processor. Seal the lid and pulse until finely chopped, about 1-2 minutes.
03 -
Scrape down the sides of the bowl, then add lemon zest (about 1 heaping teaspoon) and lemon juice (about 2-3 tablespoons). With the motor running, slowly stream in ½ cup extra virgin olive oil. Scrape sides as needed, then process until smooth.
04 -
Transfer pesto to a bowl, stir in ⅓ cup grated Parmesan, and season with a pinch of Kosher salt to taste. Store until needed.
# Notes and Tips:
01 -
Pesto keeps for 7-10 days in an airtight container in the refrigerator or can be frozen in ice cube trays for future use.
02 -
The pesto pairs well with crostini, pasta, pizza, sandwiches, roasted veggies, or stir-fries.
03 -
If the flavor is too intense, mix it with Greek yogurt or sour cream to mellow the pungency.