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Hungry for more? This recipes was featured in a podcast episode!
This great green pesto, made from the flowering shoots of garlic plants, packs a fresh punch of flavour. If you're a garlic lover, you've got to get your hands on some scapes and make this pesto!
Prep Time: 10 min
Cook time: N/A
Yield: ~2 cups pesto
Ingredients
1 cup garlic scapes, chopped into 1-inch pieces
1/3 cup toasted pine nuts
1/3 cup parmesan, finely grated
1/4 salted lemon, finely minced
2 tbsp lemon juice
1/3 cup olive oil
Directions
In a food processor, add garlic scapes and pine nuts. Blend to combine and then add in the parmesan and salted lemon. Pulse a couple more times.
Drizzle in the olive oil and lemon juice while the processor continues to mix the ingredients. Taste and add more lemon juice or salt as desired.
Serve right away or store in jars for later.
Zhuzh it up!
Delicious when served on a crostini:
Slice a baguette into rounds. Baste the bottom of each slice with olive oil and arrange on a baking sheet. Spread pesto on each slice and top with a piece of mozzarella cheese and fresh, diced tomatoes. Bake at 350F until the cheese melts and serve right away.
This pesto can be packed in ice cube trays and frozen for later use. Add it to pasta, soup, veggie and chicken dishes!
If you don't have salt preserved lemons, double the lemon juice and add 1/4 tsp of salt. Or just go and make salted lemons already! Salt Preserved Lemons
This amazing recipe was adapted from the Chatelaine website:
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