Garlic Scape Pesto [BIG BATCH]

Image from Savuer Magazine

It's time to make a BIG batch of garlic scape pesto. The basil is fresh, the scapes are clipped and the tortellini is calling us to make up this fun summer sauce. 

You don't have to limit your pesto to pasta. Try it on zucchini, top a grilled chicken breast, dip some tortilla chips, or smother your fresh sourdough. Pesto is good on practically anything. 

Garlic Scape Pesto [BIG BATCH]

30-40 garlic scapes (approximately 2 bunches, chopped roughly to fit in your food processor)

1 1/2 cup toasted walnuts, pinenuts, pepita, or shelled sunflower seeds (toasted or raw)

1/4 lb basil leaves

1+ teaspoon coarse sea salt, to taste

½+ teaspoon black pepper, to taste

1 tablespoon lemon juice

lemon zest, to taste

olive oil, about 2 cups, to taste

optional: 1 cup Parmigiano Reggiano or vegan parm substitute, other herbs, 

Place the scapes, toasted nuts/seeds, basil leaves, coarse sea salt & pepper in the bowl of your food processor. Pulse a few times until the ingredients are roughly mixed and chopped. Add  lemon juice, zest, and parm (if using) and give a quick blend.

With the processor running, slowly pour the olive through the feed tube, about 1/4 cup at a time. Keep pouring and processing until the mixture is a thick and spreadable, but not completely smooth. Some of us like chunky pesto, some like it smooth. Experiment with texture until you find your personal sweet spot. Pesto is ready to eat once blended. 

To store, transfer the pesto to a container and pour a thin layer of olive oil over top to seal and prevent browning. Store in the refrigerator. Freezes well! 

If you open your stored pesto and the top has browned, don't worry! You can scrape away the brown layer to delicious pesto underneath. 

This recipe doubles, triples or even quadruples well! How big of a batch are you going to make?!

To make a creamy pesto sauce, MAP Intern Alum Alexa suggests you add Oat Milk! This is now our favorite way to eat pasta in the summertime.