Garlic Scape Pesto
Prep Time
10 mins
Total Time
10 mins
This garlic scape pesto will keep in the fridge for a week, and can be used just as you would a traditional pesto. This recipe can easily be doubled or tripled and the extra pesto can be frozen for up to 3 months.
Servings: 1 -1/4 cups
Ingredients
- 1 cup / 250 ml roughly chopped garlic scapes
- 1/4 cup / 60 ml sunflower seeds preferably toasted - see note below
- 2 tablespoons / 30 ml lemon juice
- 1/2 cup / 125 ml olive oil
- 1/2 cup / 125 ml grated Parmesan or Romano cheese
- 1/2 teaspoon / 2.5 ml salt optional
Instructions
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In bowl of food processor, combine garlic scapes and sunflower seeds. Pulse until the scapes are more finely chopped. If you prefer a chunkier pesto, leave larger pieces.
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With machine running, slowly add olive oil and lemon juice.
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Scrape sides of food processor, and add cheese.
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Pulse until the cheese is thoroughly blended into pesto.
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(If you want a thinner consistency, add up to 1/2 of additional olive oil at this point.)
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Taste the pesto, and add the salt if necessary. Pulse to combine.
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Spoon prepared pesto into a container. Cover and refrigerate for 2-3 hours to give flavors time to blend. The pesto will become more solid as it cools, but will loosen up when removed from the fridge or heated.
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It will keep in the fridge for about a week.
Recipe Notes
To toast sunflower seeds, place seeds in cold fry pan. Turn up heat under pan to medium-low. Stir seeds as the pan heats up, and continue stirring for about 5 minutes. The seeds should start to smell a bit toasty. Remove from heat immediately, and place in a bowl to prevent further cooking from the heat of the pan.