Hurray for summer! Because summer means farmer’s markets. If you’ve ever seen the curly green onion-looking things at your market called garlic scapes, BUY THEM and make this pesto. It’s a nut-free pesto recipe made with garlic scapes, basil, cheese and olive oil. Simply blend the ingredients together and you’ll have the most amazing and budget-friendly pesto.
This week was also the start of my veggie CSA! My sister and I signed up to get a half share of organic veggies and herbs from Big Head Farm this summer and our first box was filled with leafy greens, garlic scapes, basil and turnips. Of course, I had no idea what to do with garlic scapes, but came across this recipe for pesto. Since my basil plant is growing well this summer, this was the perfect way to use it up! You don’t even need nuts in this recipe and it tastes amazing.
Save RecipeIngredients
- 1/2 cup (about 6) garlic scapes, flowers and tough ends removed
- 1/2 cup fresh basil leaves
- 1/2 cup grated or chopped Parmigiano Reggiano
- 1/3 cup extra virgin olive oil
- salt and fresh pepper, to taste
Instructions
- Combine the garlic scapes, basil, Parmigiano, salt and pepper in a food processor or blender and blend until smooth. Slowly add the olive oil while pulsing, and pulse until smooth.
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