Fresh Garlic Scape Pesto (made with pistachios!)
Straight from my garden, let’s make fresh garlic scape pesto with pistachios (cheaper than pine nuts!). You can serve it on pasta right away, or I provide directions on how to freeze it for longer storage!
Servings 8
Ingredients
- 10-13 garlic scapes you want 1 cup when they’re chopped
- 1/3 cup pistachios (or pine nuts if preferred)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Dash of pepper
- 1/2 cup olive oil
Instructions
- Trim the bulbs and light yellow stem off of garlic scapes, followed by the woody hard stems on bottoms. You will be left with bright green curly scapes. Cut those up into 2 inch pieces.
- Add the scapes into the food processor with pistachios, Parmesan cheese, lemon juice, salt and pepper.
- Pulse until a crumbly mixture forms.
- While the food processor is running, pour in the olive oil and continue to process until a smooth pesto forms, this takes about 30 seconds.
- Serve over pasta, use as a spread, or store in an airtight container in the refrigerator to use within 5 days.
- For long time storage, add pesto to ice cube trays and freeze. Once frozen, pop them out of the tray and store in freezer bag. Use frozen pesto as needed, good for 6 months.
