Garlic Scape Pesto with Parmesan and Asiago

Recipe Collection: Sauce

Garlic Scape Pesto with Parmesan and Asiago elevates your meals with a unique blend of fresh garlic scapes, rich Parmesan, and nutty Asiago. This vegetarian Italian recipe is perfect for pasta, sandwiches, or as a marinade for grilled chicken. With a hint of lemon juice, it offers a refreshing twist that brightens any dish. Plus, it freezes beautifully for easy meal prep!

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Overview

This vibrant and aromatic pesto is a delightful twist on the classic, featuring the unique flavor of garlic scapes. Perfect for early summer when garlic scapes are in season, this pesto is a versatile addition to pasta, sandwiches, or as a marinade for grilled chicken. The combination of Parmesan and Asiago cheeses adds a rich, nutty depth, while a hint of lemon juice brightens the flavors. This pesto freezes well, making it a convenient option for future meals.

Diet Type

Vegetarian

Allergies

Dairy, Tree Nuts

Cuisine

Italian

Serving Size: 16

Cooking Time: 10 minutes

Ingredients

• 6 Whole garlic scapes, minced
• 0.5 Cups (cups) Parmesan cheese, grated
• 0.5 Cups (cups) Asiago cheese, grated
• 1 Tablespoon (tbsp) lemon juice
• 0.25 Cups (cups) pine nuts
• 0.75 Cups (cups) extra-virgin olive oil
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste

Steps

1. Prepare the garlic scapes by removing the flower and any woody parts of the stem, similar to preparing asparagus. Mince the tender parts into small pieces.
2. In a small saucepan, bring water to a boil. Blanch the minced garlic scapes for 1 minute to mellow their flavor. Drain and pat dry.
3. In a food processor, combine the blanched garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts.
4. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Adjust the amount of olive oil to achieve your desired consistency.
5. Season the pesto with a pinch of salt and a pinch of pepper. Blend briefly to incorporate the seasoning.
6. Transfer the pesto to a jar or airtight container. For the best flavor, let it sit for at least 30 minutes before serving to allow the flavors to meld.
7. Serve over pasta, as a spread on sandwiches, or as a marinade for grilled chicken. Store any leftovers in the refrigerator for up to a week or freeze for longer storage.

Enjoy your homemade Garlic Scape Pesto with Parmesan and Asiago!