Ingredients
Produce
- ½ cup garlic scapes, ends trimmed and cut into 1-inch pieces
- ½ cup fresh basil leaves
- 1 medium lemon, zested and juiced
Nuts & Seeds
- ¼ cup pine nuts or almonds, toasted
Dairy
- ⅓ cup grated Parmesan cheese (Parmigiano Reggiano)
Oils & Seasonings
- ½ cup extra virgin olive oil
- Pinch of Kosher salt
Instructions
- Test the garlic scape: Take a small bite of a raw garlic scape to assess its pungency. If it tastes extremely strong, blanch the chopped garlic scapes by placing them in a colander and pouring a few cups of boiling water over them to mellow the flavor. You may skip this step if the raw flavor is acceptable.
- Pulse the ingredients together: Put the ½ cup of chopped (blanched if done) garlic scapes, ½ cup fresh basil leaves, and ¼ cup toasted pine nuts into a food processor bowl fitted with the blade attachment. Seal the lid and pulse until the mixture is very finely chopped, which may take 1-2 minutes if the garlic scapes are tough.
- Season the pesto: Scrape down the sides of the food processor bowl using a rubber spatula. Add the lemon zest (about 1 heaping teaspoon) and lemon juice (about 2-3 tablespoons). Replace the lid and pulse again. With the motor running, slowly pour in ½ cup extra virgin olive oil, then scrape down the sides as needed. Continue processing until the pesto is very smooth.
- Stir in the Parmesan: Transfer the pesto to a small bowl and stir in ⅓ cup grated Parmesan cheese. Taste and adjust seasoning by adding a pinch of Kosher salt if desired. Store the pesto in an airtight container until ready to use.
Notes
- If the pesto is too thick, you can thin it by adding a little more olive oil or a splash of water to reach your desired consistency.
- To toast pine nuts or almonds, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
- Garlic scapes can be found seasonally in farmers’ markets or specialty grocery stores during spring and early summer.
- Pesto can be stored covered in the refrigerator for up to 1 week or frozen for up to 3 months.
- For a nut-free version, omit the pine nuts and increase Parmesan or add sunflower seeds or pumpkin seeds as a substitute.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
