Garlic Scape Pesto

By June 11, 2016
 1 handful garlic scapes (5-8) (If you don't have enough, use the greens from green onions and a few cloves of whole garlic toasted in a dry pan for a few minutes)
 1 bunch cilantro or basil
 3/4 cup olive or sunflower oil
 1/2 cup grated hard cheese (parmesan, asiago, Hull's Trace)
 Handful of almonds, toasted and roughly chopped
 1 tsp salt
 Juice from 1 lemon
1

Blanch the garlic scapes in boiling water for 1 minute and then drop into an ice bath for 1 minute. Roughly chop.

2

Wash and chop the cilantro or basil, and toast the almonds in a dry pan and chop.

3

Add the scapes, the cilantro, the almonds and the grated cheese to a blender or food processor. Turn to low and drizzle in the oil slowly, pausing occasionally to scrape down the sides. Taste, and add salt or lemon juice if desired.

Ingredients

 1 handful garlic scapes (5-8) (If you don't have enough, use the greens from green onions and a few cloves of whole garlic toasted in a dry pan for a few minutes)
 1 bunch cilantro or basil
 3/4 cup olive or sunflower oil
 1/2 cup grated hard cheese (parmesan, asiago, Hull's Trace)
 Handful of almonds, toasted and roughly chopped
 1 tsp salt
 Juice from 1 lemon

Directions

1

Blanch the garlic scapes in boiling water for 1 minute and then drop into an ice bath for 1 minute. Roughly chop.

2

Wash and chop the cilantro or basil, and toast the almonds in a dry pan and chop.

3

Add the scapes, the cilantro, the almonds and the grated cheese to a blender or food processor. Turn to low and drizzle in the oil slowly, pausing occasionally to scrape down the sides. Taste, and add salt or lemon juice if desired.

Garlic Scape Pesto

One Comment

  • Chef Lisa says:

    This recipe for Garlic Scape Pesto is delicious! I’ve used it several times when we get Garlic Scapes in our Fresh Fork Bags…it’s great spread on grilled chicken or pork

Leave a Reply