Garlic scape kale pesto – perfect if you have your own garden, if you are a part of a CSA, or if you are a human who loves pesto. I love to choose local ingredients whenever possible! This helps support the individuals in the community, and I can’t help but be partial to the outstanding flavors and textures of the ingredients! 🙂 I started getting fun garlic scapes in my CSA a few years back and have experimented with many forms. One of my favorite ways to use garlic scapes is in a pesto. They have a bright green color and somewhat spicy garlic flavor. I find them to be a little strong when eaten alone, but find them delightful when used in combination with other flavors in meals and sauces.
This recipes makes 4 cups. Perfect for using immediately, giving some to the neighbor, or freezing some to allow for delicious, homemade, summer pesto in the winter. Pesto can be served with almost anything! Top on toast, slather on sandwiches, use as a base for pasta or a dip for chips and veggies. Another personal favorite is pesto fries, get the recipe here.
- 6 garlic scapes
- 3 cups fresh basil (~1/2 lb)
- 3 stems kale
- 2/3 cup slivered almonds
- 1/3 cup pine nuts
- 1 tsp salt
- 2 1/2 cups olive oil
- Place all ingredients into a food processor. Pulse until desired consistency is achieved. Use on everything.
Tip: If you are going to use the pesto right away, you can replace some oil w/water. Do not make a substitution if you plan on freezing some.
Tip: Add some lemon juice to retain bright green color. Pesto never seems to last long at my house, so I opt to omit it if there isn’t any readily available. Best if consumed within 4-5 days.