Description
A fresh and vibrant seasonal pesto made with garlic scapes, basil, nuts, Parmesan cheese, and olive oil for a smooth and flavorful sauce perfect for pasta, sandwiches, vegetables, and more.
Ingredients
- 1 cup chopped garlic scapes
- 1/2 cup fresh basil leaves
- 1/3 cup Parmesan cheese, grated
- 1/3 cup walnuts or pine nuts
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Wash the garlic scapes thoroughly and trim off the tough ends.
- Roughly chop the garlic scapes into smaller pieces for easier blending.
- In a food processor, combine the garlic scapes, basil leaves, walnuts or pine nuts, and grated Parmesan cheese.
- Pulse several times until the ingredients are finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.
- Add the lemon juice, salt, and black pepper, then pulse again to fully combine.
- Taste the pesto and adjust seasoning if needed before serving.
Notes
- Substitute basil with parsley, spinach, or arugula for different flavor variations.
- Add ricotta cheese or cream cheese for a creamier pesto texture.
- Use almonds, pecans, or cashews instead of walnuts or pine nuts if desired.
- Add extra lemon zest for additional brightness and freshness.
- For a nut-free version, replace nuts with sunflower seeds or pumpkin seeds.
- Store pesto in an airtight container in the refrigerator for up to 5 days.
- Pour a thin layer of olive oil over the top before storing to help preserve freshness.
- Freeze pesto in ice cube trays for easy portioning and long-term storage.
- Frozen pesto can be stored for up to 3 months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 1g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
