Fresh Pesto

I started with a grocery bag of garlic scapes this year, and I have processed about half of them. They will last about a month in the fridge. I chop and freeze half of them to use when I don’t have garlic available in early spring. I also make large batches of presto and freeze them to use all year.

Scape pesto is easy to make in a food processor. Ingredients: One part chopped and lightly sautéed scapes, one part basil, half part toasted pine nuts, salt, and olive oil. Blend in a food processor. If you like a strong garlic flavor, you can use the scapes raw. I like them lightly sautéed. I freeze the pesto in mini cups; one mini cup is the perfect amount for a pasta dish for 4 people.

I have seen garlic scapes for sale in grocery stores in the Twin Cities. Keep your eyes open for them in stores and farmers markets for a unique, seasonal ingredient for your recipes.

Author: Joan Vaughn

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