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September 09, 2010
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Garlic Scape Pesto
by Carol Ann Kates
Makes about 1 ½ cups

Following is a simple recipe for pesto using garlic scapes. Spread it on bread or add it to other recipes. My husband thinks it is absolutely delicious. My California Meyer Lemon Extra Virgin Olive Oil is wonderful in this dish. If you don’t have this variety, any extra virgin olive oil works nicely.

6 fresh garlic scapes
½ ounce fresh basil leaves
½ cup Parmesan cheese
2 tablespoons pine nuts
¼ cup Corner Market Secret Recipe Meyer Lemon Extra Virgin Olive Oil
1 tablespoon Chardonnay wine

In a food processor or blender, puree garlic scapes and basil until smooth. Add Parmesan cheese and pine nuts and continue processing until mixture is smooth. Add olive oil one tablespoon at a time, until pesto reaches desired consistency. Add Chardonnay wine and puree until blended. When stored in an airtight container, pesto will keep up to 1 week.

Shopping for garlic scapes:
Choose scapes that are in full curl that are crisp and bright green in color. Scapes in full curl will be tender and delicious.

Storing garlic scapes:
When placed in a plastic bag and stored in the vegetable crisper of your refrigerator, garlic scapes should keep for at least one week.