Garlic Scape Basil Pesto

I went to the farmers market in Union Square this morning where I encountered these garlic scapes. Never seeing these before, I was told they are the shoots that grow from the bulb that eventually straighten out and bloom, and they are only available for a short time. Farmers remove these so the garlic bulb can get more energy to grow larger. These have a milder garlic flavor than garlic cloves, similar to a green onion, but with a garlic taste. The vendor at the market told me you can replace garlic in recipes or you can make a pesto which you can use on bread, in risotto, pasta, bruschetta, etc. I will now be purchasing these scapes on a regular basis if I can find them!

Print
Did you make this recipe?

Garlic Scape Basil Pesto

4
Freestyle Points
124.4
Calories
Yield: 7 servings
CUISINE: American

Ingredients

  • 1/2 cup about 6 garlic scapes, flowers and tough ends removed
  • 1/2 cup fresh basil leaves
  • 1/2 cup grated Parmigiano Reggiano
  • 1/3 cup extra virgin olive oil
  • kosher salt, fresh pepper to taste

Instructions

  • Cut the garlic scapes into small pieces.
  • In a food processor or mini blender pulse scapes, basil, parmigiano, salt and pepper until smooth.
  • Slowly add the olive oil while pulsing.
  • Store in an air-tight jar for up to two weeks.

Nutrition

Serving: 1tbsp, Calories: 124.4kcal, Carbohydrates: 0.5g, Protein: 3.2g, Fat: 12.4g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Sodium: 133.2mg, Potassium: 0mg, Fiber: 0.2g, Sugar: 0.1g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 4
Points +: 4