Garlic Scape Pesto
The next time you see a pound of garlic scapes at the farmers market or farmstand, and you aren't sure how to use them all - give this recipe a try. This recipe uses up a LOT of garlic scapes, is quick and easy to make, and freezes really well too! We usually double this recipe and freeze the pesto in half pint mason jars to use all winter long. It is great on sandwhiches, on pasta and gnocchi, and we also add a few tablespoons to our hummus for a little extra flavour.
- 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes or ½ lb)
- ¼ cup raw sunflower seeds
- ½ cup extra virgin olive oil
- ¼ cup Parmesan cheese
- ½ cup basil leaves
- Juice of one lemon
Put the garlic scapes in a food processor and blend. Add the sunflower seeds, scraping down the seeds as needed. Add the olive oil, cheese, basil, and lemon juice and process until it has reached a creamy consistency. Add salt to taste. To freeze, place small portions into jars and top with olive oil. Use within 3 months.