Food
Recipe for Garlic Scape Pesto
Storing the Garlic Scape Pesto
I store the Garlic Scape Pesto in an airtight container in the refrigerator. This recipe makes about two 8 oz. jars and it will keep for about a month in the refrigerator. I use these mason jars {HERE} with these reusable lids {HERE}. Before using, just remove from the refrigerator about 20 minutes before hand so the olive oil can come back to room temperature.
Looking for more garden fresh recipes or pasta recipes?
If you love making recipe with food from the garden or love a good pasta dish, here’s a few other recipes you should try!
- Creamy Lemon Butter Sauce Spaghetti {HERE}
- White Bean Salad {HERE}
- French Potato Salad {HERE}
- Chive Blossom Vinegar {HERE}
- Garden Herb Cream Cheese Spread {HERE}
- Blackberry Sage Water {HERE}
- Garlic Ricotta Arugula Pasta {HERE}
Thank you so much for joining me today, friends! I hope you love this recipe and get a chance to use your garlic scapes. If you’re looking for a regular Basil Pesto recipe, click {HERE}.
- Food processor
- 10-15 garlic scapes
- 3 cups basil
- 1 cup extra virgin olive oil
- 1/2-1 cup parmesan cheese
- 3/4 cup pine nuts
- 2 Tbsp. freshly squeezed lemon juice
- Salt and pepper to taste
- Combine all the ingredients in a food processor. If you can’t fit them all at once because of the bulk, add a little at a time and blend until it’s all broken down.
- Store in an airtight container in the refrigerator. Remove 20 minutes before using.
- Add to bread, pasta, fish, beef or chicken!
