Garlic Scape Pesto:
1 cup roughly chopped Garlic Scapes
1/4 cup Almonds (can substitute sunflower seeds, pine nuts, walnuts)
1/3 cup Extra Virgin Olive Oil
1/4 cup Parmesan cheese (preferably freshly grated)
3/4 cup Basil Leaves
1 Lemon (Juice & Zest)
Garlic Scape Pesto Pasta
12oz. Cooked Penne or Fusilli Pasta
1/4 cup Cream (can substitute half & half)
1/4 cup roughly chopped Almonds
Garlic scapes are often under-utilized in the kitchen, but they are packed with flavor and can be incorporated into many recipes. This recipe for garlic scape pesto is great for slathering on a BLT sandwich, placing a small dollop on your breakfast egg dish, or in this case, blending with a little cream and adding to a pasta.
Garlic Scape Pesto Recipe Directions:
Trim garlic scapes and add to food processor. Pulse for 30 seconds, until scapes are finely minced. Use spatula to push garlic scapes down from the sides of the food processor.
Add nuts or seeds to food processor and continue pulsing for another 30 seconds. Drizzle in olive oil and blend on high for 20 seconds.
Grate in parmesan and continue pulsing to incorporate ingredients.
Add basil, lemon zest, squeeze in the lemon juice and add a pinch of salt. Blend until the pesto reaches your desired consistency.
Garlic Scape Pesto Pasta Recipe Directions:
Combine garlic scape pesto and cream in sauce pan over medium heat. Stir until ingredients are well incorporated.
Add cooked pasta and simmer on low heat for 1 minute.
Portion garlic scape pesto pasta onto each plate and sprinkle roughly chopped almonds on top for added texture and flavor.
Refrigerate any remaining garlic scape pesto in an air-tight container. Pesto will stay fresh for 3-5 days.