Ingredients
Ingredients
- 10 garlic scapes (154 grams)
- 1/3 cup pine nuts (44 grams) – see notes for substitutes
- 1/3 cup Parmesan Asiago or Parmesan cheese (38 grams), diced or shredded
- 1/2 lemon, juiced
- 1/8 teaspoon fine sea salt
- A few grinds of black pepper
- 1/3 cup extra virgin olive oil (70 grams)
Instructions
- Trim the Garlic Scapes: Cut just below the bulb of each garlic scape and trim off the woody ends of the stem, similar to preparing asparagus. Discard the bulb and woody ends, and set aside the remaining curly parts of the scapes.
- Prepare Ingredients in Food Processor: Place the trimmed garlic scapes into the food processor, arranging them around the center so they fit evenly. Add the pine nuts, Parmesan cheese, juice of half a lemon, fine sea salt, and a few grinds of pepper.
- Pulse to Break Down: Pulse the mixture until it starts to break down, stopping to scrape down the sides of the bowl to ensure even processing.
- Add Olive Oil: With the food processor running, slowly drizzle in all the extra virgin olive oil. Continue processing for about one minute until the pesto achieves a smooth and fully incorporated consistency.
- Store and Enjoy: Transfer the pesto to a covered container or lidded jar, refrigerate, and enjoy within one week. Alternatively, freeze the pesto in a jar or ice-cube tray for longer storage. Once frozen in trays, transfer the cubes to a zip-top bag for easy use.
Notes
- For pine nut substitutes, you can use walnuts, almonds, or cashews if desired.
- Use freshly grated Parmesan or similar hard Italian cheese for the best flavor.
- The pesto can be frozen in small portions for convenient future use.
- Adjust salt and lemon juice to taste based on preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
