For everyone who loves a tinge of garlic in everything, garlic scape pesto is the perfect recipe to satisfy all your needs! The aroma of fresh garlic can be many people’s weakness and especially for the people who love Italian food, there is no other substitute for garlic. It adds flavor to the dish and makes it even more scrumptious! I personally love my portions of pasta and pizzas with extra garlic and for anyone who has the same taste as mine, will definitely love this easy to make garlic scape pesto which you can use over a pizza or even pasta.
There is a lot you can do with garlic scapes like, grill them or sauté them alone or with vegetables, use as a side salad, for a pop of garlic you can also add them to a stir-fry, mince them up with butter and make delicious on the go garlic butter which you can use any day, any time! OR you can also make the ultimate winner—garlic scape pesto, which is exactly what we will do now!
Garlic Scape Pesto Recipe
Level: Beginner (very easy)
- 1 cup garlic scapes cut into 1 inches pieces
- 1/2 cup fresh basil leaves (optional)
- 1/3 cup cashews (or typically any nut of your choice)
- 1/2 cup olive oil
- 1/2 cup grated parmesan cheese (or any cheese of your preference)
- 1 tsp lemon juice
In a food processor, put the cut garlic scapes and basil leaves (if using).
Process the two for about 30 seconds.
Now add the cashews and process for another 30-40 seconds.
Keep the food processor running and drizzle the olive oil, slowly.
Also add the cheese, lemon juice, sea salt, and pepper according to your liking. Mix well.
Process the mixture until you achieve a thick consistency. Don’t make it too thick or too thin as too thick will be tough to be used/mixed with dishes like pasta and too thin would not taste the way it should.
Once the paste is ready, you can also store it in the freezer for future use as it does not get spoilt. Once frozen, the spice of the paste is comparatively lessened, so keep that in mind if that is a concern.
Use the paste with anything of your choice; crusty bread, breadsticks, nachos, pizzas, kinds of pasta, you name it and it is there!
As scapes which have been harvested later can be spicier, it is preferred that you taste them before making the paste.
Basil leaves is only an option to lessen the spice, you can decide not to add it too.