Garlic Scape Pesto

Freezer-friendly, no basil required. The scapes bring all the garlicky punch. Freeze in ice cube trays for year-round use.

Makes about 8 servings (one batch). Multiply 2-3x to use up four large market bunches.

Ingredients

• 8 oz garlic scapes, trimmed and chopped
• 1/2 cup grated Parmesan
• 1/2 cup nuts (pine nuts, walnuts, or almonds)
• 1/2 cup extra-virgin olive oil
• 1 lemon, juiced
• 1/2 tsp salt

Steps

1. Prep scapes. Trim off the tough top (the part above the bulbous seed pod) and the very bottom end of the scapes. Chop into rough 1-inch pieces so the processor can grab them.
2. Toast nuts (optional). For deeper flavor, toast the nuts in a dry pan over medium heat until fragrant, about 5 minutes, then let cool.
3. Blitz the base. Add the scapes and nuts to a food processor and pulse until broken down into a coarse paste.
4. Add the rest. Add the Parmesan, lemon juice, and salt. With the processor running, stream in the olive oil until smooth. Scrape down the sides as needed.
5. Taste and freeze. Taste and adjust salt or lemon. Spoon into an ice cube tray, freeze solid, then transfer cubes to a labeled freezer bag.

Notes

• Scapes are milder than raw garlic cloves but still assertive, so a little pesto goes a long way.
• If freezing, you can leave the Parmesan out and stir it in fresh later for the best texture, but it freezes fine with the cheese in too.
• Work in batches when processing. Don’t cram all the bunches in at once or the scapes just spin around the blade instead of breaking down.