Jul 11, 2011

Garlic Scape Pesto

Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives.This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.

Credit: Todd Coleman

MAKES ABOUT 1 CUP

INGREDIENTS

1 cup finely chopped garlic scapes (or 2/3 cup finely chopped chives, plus 1/3 cup finely chopped garlic)
3/4 cup olive oil
1/2 cup finely grated parmesan
1/3 cup roasted, salted cashews
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Pulse garlic scapes, oil, parmesan, and cashews in a food processor until finely chopped; season with salt and pepper.

This article was first published in Saveur in Issue #140

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Ratings & Reviews (1)

by sprit23 on 2011-11-16

This is delicious and garlicky! I added a little flat leaf parsley to this, and it softened the flavor.
I made a dip out of this by adding cream cheese and a little sour cream to the pesto, and served it with toasted sourdough crisps. I brought it to a party and it was gone in 2 seconds! Very good recipe.

Garlic Scape Pesto Reviewed by sprit23 on Jan 6. This is delicious and garlicky! I added a little flat leaf parsley to this, and it softened the flavor.
I made a dip out of this by adding cream cheese and a little sour cream to the pesto, and served it with toasted sourdough crisps. I brought it to a party and it was gone in 2 seconds! Very good recipe. Rating: 5