Easy Garlic Scapes Pesto Recipe
With just three simple ingredients, this easy garlic scape pesto recipe is what every garlic lover needs this time of year!
Course: Seasoning
Cuisine: American
Keyword: appetizers, preserves
Servings: 32 tbsp
Calories: 29kcal
Author: Jane and Sonja
Food Processor
500ml Mason Jar
- 1 cup coarsely chopped garlic scapes
- 1/3 cup olive oil extra virgin
- 2 tbsp water
- 1/2 tsp coarse salt
Harvesting Garlic Scapes
Garlic scapes should be harvested one month before the bulb is ready for harvesting.
Wait until the center stalk completely forms and grows above the rest of the plant.
Using a pair of gardening sheers, cut off and discard the seeds.
Use the part of the stem that is softer, not hard and woody.
Preparing Garlic Scapes Pesto
Cut stems into 1” long pieces and wash.
Place pieces in a food processor to chop. The texture of the scapes should be coarse, not too smooth and creamy.
Add olive oil, water and coarse salt. Stir together.
Place mixed pesto in jar and seal with a lid.
Calories: 29kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 37mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg