15-Minute Garlic Scape Pesto Recipe
[ watch recipe VIDEO below ] Pesto is a pantry staple. Freeze fresh summer pesto for a burst of summer in the middle of winter. This Garlic Scape Pesto is, versatile and a fabulous addition to pizza, pasta, crostini, potato salad or sandwiches. Recipe yields about 1 1/4 Cup. This recipe is vegetarian and easily gluten free. | The nutrition estimate below is for about 1 tablespoon per serving.
Ingredients
Instructions
Trim the garlic scapes by cutting just below the bulb and also if the end of the stem seems woody, trim that too (like asparagus). Discard the bulb and end of stem, then set the remaining scape aside (the curly part).
In a food processor, add the scapes, twirling them around the center so that they all fit. Add the pine nuts, cheese, juice of the lemon and salt and pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down.
With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about one minute.
Store in a covered container or lidded jar in the fridge and enjoy within a week. Also, you can freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a zip top bag in the freezer.
Nutrition
- Serving Size
- 1 , tablespoon
- Calories
- 56 kcal
- Carbohydrate Content
- 4 g
- Protein Content
- 1 g
- Fat Content
- 4 g
- Saturated Fat Content
- 1 g
- Cholesterol Content
- 1 mg
- Sodium Content
- 47 mg
- Fiber Content
- 0.3 g
- Sugar Content
- 0.2 g
- Unsaturated Fat Content
- 3.4 g
