Garlic Scape Pesto

5 from 1 vote

Easy, healthy topping for pastas, veges and bruschetta. Made fresh at home!

Course sauce

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 278kcal

Cost $3

2 cup garlic scapes
1/2 cup ground almonds
2 tbsp fresh parsley
1 tbsp fresh basil
1 tsp fresh oregano
1/2-1 cup Extra Virgin Olive Oil
1 tsp Salt
1 tsp Pepper
1 cup Parmesan cheese optional, for vegan omit or substitute about 1/4 cup Nutritional Yeast

Chop garlic scapes.
Measure herbs.
Add everything to food processor bowl, except olive oil.
Process until ingredients are combined and quite finely textured.
Stream in olive oil until a smooth sauce is formed. Start with 1/2 cup olive oil. If you would like the sauce creamier, continue to add the rest of the olive oil until desired texture is obtained.
Pesto stores well in the freezer. Freeze in ice cube trays or cupcake tins. Once frozen, remove to plastic freezer bag. Thaw when ready to use.

Pesto can be refrigerated for about 1 week.

For longer storage, freezer in freezer bags in a thin package. When you need to use some, just break off a piece and use in your favorite recipes.

Recipes using garlic scape pesto: