Home Grown Basil Garlic Scape Pesto Recipes

GARLIC SCAPE AND BASIL PESTO

Garlic Scape and Basil Pesto image

Rather than all basil, blend up a pesto with a handful of chopped scapes or green garlic. Their subtle garlic notes make the perfect addition to this pesto sauce (a delicious crostini or pasta topping).

Provided by BHG Test Kitchen

Time 10m

Number Of Ingredients 5

Ingredients

1.25 cup chopped garlic scapes or green garlic
0.25 cup packed fresh basil leaves
0.25 cup finely shredded Parmesan Reggiano cheese
0.5 cup olive oil
Salt and black pepper

Steps:

In a food processor combine chopped scapes or green garlic, basil leaves, Parmesan cheese until finely chopped. With the processor running, add olive oil in a steady stream until combined. Add additional olive oil to reach desired consistency. Season to taste with salt and black pepper. Serve on crostini, pasta, or grilled chicken.

Nutrition Facts : Calories 67 kcal, Cholesterol 1 mg, Protein 1 g, SaturatedFat 1 g, Sodium 58 mg, Fat 7 g, UnsaturatedFat 6 g

GARLIC SCAPE PESTO

Garlic Scape Pesto image

Garlic scapes, the curled flower from the top of a garlic plant, are abundant at farmers markets and CSAs (community supported agriculture shares) in spring and make an easy, fragrant pesto that can be spread on bread or crackers, put on pasta, used with fish, and as a substitute for garlic, onion, or scallions! Add to sandwiches, pasta, lamb, and fish dishes. Tastes great mixed with mayo.

Provided by amandajo

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 28

Number Of Ingredients 5

Ingredients

1 pound garlic scapes, cut into 2-inch pieces
1 ¼ cups grated Parmesan cheese
1 cup olive oil
1 tablespoon lemon juice
ground black pepper to taste

Steps:

Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

Nutrition Facts : Calories 108 calories, Carbohydrate 5.6 g, Cholesterol 3.1 mg, Fat 8.8 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 57.5 mg, Sugar 0.3 g

GARLIC SCAPE PESTO

Garlic Scape Pesto image

The star of this pesto is the garlic plant's underappreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you're serving right away, add the basil and lemon juice. If not, hold back on the basil for now - otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.

Provided by Jeff Schwarz And Greg Kessler

Categories easy, quick

Time 3m

Yield About 1 cup

Number Of Ingredients 6

Ingredients

1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
¼ cup raw sunflower seeds
½ cup extra virgin olive oil
¼ cup Parmesan cheese
½ cup basil leaves
Juice of one lemon

Steps:

Place the garlic scapes in a food processor and pulse for 30 seconds.
Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
Add the olive oil and process on high for 15 seconds.
Add the Parmesan cheese and pulse until the ingredients are combined.
Add the basil and lemon juice, and process until reaching the desired consistency.
Add salt to taste and serve immediately.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 49 grams, Carbohydrate 48 grams, Fat 61 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 219 milligrams, Sugar 2 grams

GARLIC SCAPE AND BASIL PESTO

Garlic Scape and Basil Pesto image

Discover this delicious garlic scape and basil pesto recipe that can be used on pastas, soups, and sandwiches.

Provided by Kerry Michaels

Categories Condiment Sauce

Time 15m

Number Of Ingredients 6

Ingredients

12 large garlic scapes (bulb removed, cut into 1/2 inch pieces)
1 cup loosely packed basil leaves
1/2 teaspoon Kosher salt
1/2 cup pine nuts (or walnuts)
1 cup extra virgin olive oil (divided)
1 cup Parmesan (grated)

Steps:

Gather the ingredients.
Add the garlic scapes, basil, and kosher salt to a food processor or blender .
Pulse a couple of times to achieve a rough mixture.
Slowly start adding 1/2 cup of the olive oil.
Stop processing and scrape down the sides of the bowl with a rubber spatula.
The texture of the final pesto is up to personal taste. If the sauce seems too thick for your preference, add 2 tablespoons of olive oil at a time and check again for your ideal consistency.
Once a smooth paste has been achieved, add 1/2 cup of the Parmesan cheese and process until completely mixed in. Taste for seasonings.
Add the remaining cheese if you'd like a thicker and more savory paste, or leave as is if you're happy with the flavor and consistency so far.
Add the pine nuts and process at low speed until the nuts are roughly chopped and fully mixed in. The coarse nuts give the pesto a great texture.
Place the pesto in a serving bowl and refrigerate until ready to use. Top with a thin layer of olive oil and place in an airtight container if you're not consuming it right away.

Nutrition Facts : Calories 361 kcal, Carbohydrate 6 g, Cholesterol 11 mg, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, Sodium 311 mg, Sugar 1 g, Fat 36 g, ServingSize 4 servings, UnsaturatedFat 0 g