{Recipe: Pesto vs 2.0: Garlic Scape Pesto}

What a wacky looking plant! These garlic scapes are the curly tendrils that grow out of young garlic. Saw these on my SPUD order (organic groceries delivered to my doorstep every week). One of my resolutions this year was to try cooking with new ingredients, so I bring to you, Garlic Scape Pesto.

Garlic Scape Pesto

  • 1 bunch of garlic scapes (roughly chopped ~1cup)
  • Juice of 1 lemon
  • 1/2 cup extra virgin olive oil
  • 2 cups grated Parmesan Reggiano
  • salt and pepper

Roughly chop up the garlic scapes and place into your food processor along with the lemon juice and chopped up parmesan. Process till broken down then slowly drizzle olive oil while its mixing till it becomes a paste. Take out of processor and add seasoning. Then spoon into a silicon ice cube tray and smooth out with spatula and freeze till solid  (I did mine overnight). Take out of tray and transfer to a freezer bag and use whenever you need them. I added mine to pasta or boiled potatoes. Be careful its VERY strong, I cube is more than enough for a batch. To make it more workable just microwave the cube in a small bowl and add to your dish.

Can also be used in omelettes, stirfries, on pizza, bean salads, etc.. You can also add more olive oil too, I prefer my pestos really thick.

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  1. […] I spread of layer of garlic scape pesto (also from the freezer, in convenient cubes, recipe here). A smear of bacon jam (recipe here). Next come the […]



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