Garlic Scape Pesto

This delicious Garlic Scape Pesto is easy to whip up and tastes amazing! You can even pop some in your freezer for later!

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Course: Condiment

Keyword: Gluten-Free, Pesto, Soy Free, Vegan

Total Time: 10

Servings: cup (240ml)

Calories: 1201kcal

Author: S Jones

Equipment

Food Processor or Blender

Ingredients

1 Cup Basil Leaves, Gently Packed
10-12 Garlic Scapes
⅓ Cup Walnuts
6-8 TBSP Olive Oil
1 TBSP Lemon juice, Freshly squeezed
½ tsp Sea Salt

US Customary - Metric

Instructions

To make garlic scape pesto, first you will need to wash and trim any of the tough ends off the garlic scapes. Then chop the scapes into small bits. I prefer to chop into smaller sized pieces as there is less chance of stringy bits forming in the pesto.
Add the scapes to a food processor or a blender.
Add the walnuts, 6 TBSP (90ml) of olive oil, and lemon juice to the food processor or blender.
Pulse until everything is finely chopped. Add more olive oil, if needed.
Add the basil leaves and blend the mixture on low until it has reached the desired consistency. At this point, if you think the mixture is a little too dry (this can happen when using larger, more mature scapes), you can add a little bit of water if desired.
Add the salt and pulse to mix. Taste and add more salt and lemon juice as desired.
Store in an airtight container in the fridge or in a freezer safe container in the freezer.

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Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.