I guess I should probably start posting local recipes when something just starts becoming available, not when the season is ending. Hopefully someone out there other than me has garlic scapes that need using up 😀 In any case, at least this recipe will be here for next year.
Before I go any further, I have to warn you, this is potent stuff. If you love garlic scapes and love garlic then you’ll enjoy this, but I would suggest using it very sparingly. That being said, it is really good despite the garlicky bite and the sunflower seeds made it almost creamy which was awesome.
As you can see in the picture above, I like to fill a mini muffin tin or an ice cube tray with pesto(whether it’s regular basil pesto or this garlic pesto) and then freeze. Once it’s frozen solid I pop the blocks of pesto out and into a ziploc bag where they can stay in the freezer all winter. I like to use a silicone pan for easy removal but a metal one will work as well, but you may need to use a knife to get them out so don’t use a pan with a nice finish on it.
Garlic Scape Pesto
- 10-12 garlic scapes, tough ends removed and chopped into 1-2″ pieces
- 1/4 C Parmesan cheese, freshly grated
- 1/3 C raw unsalted sunflower seeds
- 1/2 C good quality extra virgin olive oil or slightly more to make a thinner pesto
- 1/2 tsp sea salt
- 10-12 large basil leaves(about 1/4-1/3 C packed)
- 1 tbsp freshly squeezed lemon juice
Add the garlic scapes to your food processor and process until chopped fairly finely. Add the cheese, seeds, salt, lemon and basil and blend, stopping the scrape down the sides occasionally. While running gradually add in the oil until a smooth paste forms. Refrigerate to use later or freeze in small quantities to use at a later time.