If you love garlic, you’ll love my take on a traditional pesto using garlic scapes instead of basil. For a quick dinner, add a couple of tablespoons pesto to cooked pasta and top with grilled or sautéed shrimp. Whip up a simple and delicious appetizer by spreading this pesto over baguettes slices and topping with sautéed mushrooms. Serve it up for breakfast in an omelet with black beans and spinach. The possibilities are endless and this pesto freezes well to use in future meals.
10 garlic scapes
½ cup walnuts, toasted
⅓ cup cotija cheese, crumbled
1 tablespoon lemon zest
1 tablespoon lemon juice
freshly ground salt and pepper
⅓ cup olive oil
- Trim garlic scapes at the base of the bulb, discarding the tops. Roughly chop the long stems. Place garlic scapes in a food processor fitted with the metal blade.
- Add walnuts, cotija cheese, lemon zest, lemon juice, salt and pepper. Slowly add the olive oil while processing until the ingredients are well blended.
- Serve or freeze. To freeze, fill mini-muffin tin cups ¾ full and place in the freezer for 30 minutes to an hour. Remove and store pesto in a freezer-safe container until ready to use.