Garlic Scape Pesto
This garlicky and herbaceous pesto puts garlic scapes to great use. Slather this stuff on pizzas and sandwiches, or pair it with meats, veggies, or pasta!
- 1/3 cup raw sunflower seeds lightly toasted
- 1/2 cup roughly chopped garlic scapes bulbs discarded
- 1 cup fresh basil roughly chopped
- Juice and zest of 1/2 a lemon
- 1/2 tsp kosher salt
- Cracked black pepper to taste
- 1/4 cup grated parmesan cheese plus more, if desired
- 1/2 cup extra virgin olive oil
Toasting your sunflower seeds.
Position a small dry pan over very low heat. Add the sunflower seeds and lightly toast them, stirring often, until they begin to turn a golden color — about 2-3 minutes. Remove from the heat and set aside to cool.
Garlic Scape Pesto.
Place the sunflower seeds, garlic scapes, basil, lemon juice and zest, salt, and pepper in a food processor or blender (if using a high-powered blender, take it slow and make sure you don't completely puree the ingredients). Pulse a few times and then, with the processor running on low, gradually add the olive oil. Continue until the mixture is thoroughly blended but still had some texture to it.
Taste, and adjust salt/pepper to your preference, if necessary.
Transfer the pesto to a jar or container. Add the grated parmesan and stir until completely mixed in.
If you want a looser consistency, you can add a bit more olive oil.
Seal and refrigerate for up to a week, or freeze for up to three months.
Slather it over your fave pizzas, sandwiches, meats, or add to pasta long with a bit of starchy pasta water for a creamy and herbaceous sauce! Or, of course, grab a cracker and just dig in :)