Garlic scapes appeared in my CSA box this week. Never having worked with them, I was so excited to experiment with new recipes. First on the list was this super easy pesto. Garlic scapes are the long stalks that grow on top of the garlic bulb. They are much milder in taste, making this a more mellow pesto then the traditional garlic and basil kind. With the help of the almonds and kale, this pesto carries a strong punch in nutrition and taste. Best part – It took me only minutes to throw this together. I served it over hot pasta and froze the rest to have for the later months when tomato season hits!
Garlic Scape & Almond Kale Pesto
Makes about 2 cups
20 garlic scapes, finely chopped
1 cup finely grated Parmesan (if Vegan, use Rawmesan substitute, add more nuts, or add a tablespoon of nutritional yeast for cheese flavor)
2/3 cup slivered almonds (you could toast them lightly, if you’d like)
About 1/2 cup olive oil
juice from one lemon
3 kale leaves, stalks removed
*You can also add your favorite Italian herbs for extra flavor…basil, oregano, thyme, parsley…etc.
Put the scapes, kale leaves, cheese, almonds, lemon juice and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whirl to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt & pepper.
If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.
All I have to do is add a heart or two to a sauté pan if I’m making it for pasta or let it defrost on counter and serve cool over bright red tomato slices.
Let me know if you try this recipe – leave comments below! 🙂