5-Minute Garlic Scape Pesto

Take advantage of the short season for garlic scapes by whipping up this simple garlic scape pesto sauce. Freeze leftovers to enjoy year round!

Course Sauce

Cuisine Italian

Keyword Pesto, Sauce

Prep Time 5

Cook Time 0

Total Time 5

Servings servings

Calories 465kcal

Ingredients

12 large garlic scapes
2 cups chopped kale
1/4 cup fresh basil leaves
1 cup extra virgin olive oil
1/2 cup chopped pecans
1/2 cup shredded Parmesan cheese
2 tablespoons water if needed
Fine sea salt and pepper to taste

Instructions

Thoroughly wash the garlic scapes, kale, and basil. Add to the bowl of your food processor along with olive oil, pecans, Pamesan cheese, water, salt and pepper.
Pulse until the kale and scapes are roughly chopped, then continue processing until a thick paste begins to form. Add more water or olive oil if desired until preferred consistency is reached.
Serve immediately with your favorite pasta. Store leftovers in the refrigerator for 3-5 days, or in the freezer for up to 6 months.

Notes

Substitute almonds, pistachios, or walnuts for pecans if preferred. Spinach, arugula, Swiss chard, or other leafy green may also be added if desired.

Add additional water or olive oil for a thinner consistency. This pairs well with pasta, rice bowls, or other hot entrees. A thicker pesto works great for wraps, sandwiches, spreads, or dips with your favorite veggies or bread.

Nutrition