Garlic Scape Pesto
16
5 minutes
American
Sauces and Condiments
Garlic scapes can be found all over Farmer's Markets in the Spring and make a delicious pesto that can be used for SO many things!
Flavorful and rich, and not as "garlicky" as you may thing, a small amount can be used as a condiment (counted as a healthy fat) on top of any grilled meats or fish, sautéed in with vegetables, whisked into salads, spread on wraps or sandwiches (fab on lettuce cups!) and many... many more!
Whip up a batch and keep in your fridge for up to a week. After that, place any leftovers in a plastic wrap lined ice cube tray and freeze. Pop the frozen pieces into a zipper bag and use all year long. YUM!
Happy Cooking~
Stacey
Ingredients
- 1 C garlic scapes sliced into 1" pieces (about 10-12 scapes)
- 1/4 C sunflower seeds or walnuts
- 1/4 C olive oil
- 1/4 C Stacey Hawkins Luscious Lemon Oil
- 1/4 C Parmesan cheese, grated
- 1/2 C basil leaves
- 1/2 tsp Stacey Hawkins Cyprian Sea Salt
Directions
Place the garlic scapes in a food processor and pulse for 30 seconds.
Add the seeds and pulse for 30 seconds. Scrape down the bowl with a spatula.
Add the oils and process on high for 15 seconds.
Add the cheese and pulse for 5 seconds.
Add the basil and the salt and pulse until reaches desired consistency.
Store in the refrigerator in an airtight container or freeze as directed.
