I love garlic with a passion; vampires beware. While this pesto might be a little spicy just to simply eat out of the container, tossed on some roasted vegetables or some freshly cooked pasta, it is truly incredible. Try spreading some on a freshly baked slice of bread… that loaf will be gone in no time.

Ingredients

4 garlic scapes | or 4 large garlic cloves
1/2 cup grated Parmesan cheese
1/3 cup toasted pine nuts
1/2 teaspoon salt
1 tablespoon freshly squeezed lemon juice
1 1/4 cups extra virgin olive oil

Directions

Here’s my process. I use my food processor for this one because those garlic scapes are difficult to pound by hand properly.

Step 1

Place your garlic spaces into your food processor. Pulse them a few times until they are broken down into small bits. Add your pine nuts, grated parmesan cheese, and salt. I pulse it a few times until it’s coarsely combined.

Step 2

Take the pesto mixture out of the food processor and put it in a bowl. Stir in the olive oil. Once combined, stir in your lemon juice.

Step 3

Taste. If it is missing some pizzazz then add a quick splash of lemon juice more, that tends to brighten it right up. Add any last salt and enjoy.

Preservering Beta

Garlic scape season is so short that I try and do my best to stretch my stores as long as possible. If you can get your hands on a bunch of garlic scapes, make a large batch of pesto and put it in well labeled and dated individual containers and pop them into the freezer. They store beautifully and when you are ready to use some thaw out the night before in the fridge.