Garlic Scape Pesto

Name: Garlic Scape Pesto
Prep time: 15 min
Total time: 15 min
Yield: 1 ½ cups (375 ml)
Ingredients: 2 cups (240 g) garlic scapes, trimmed, roughly chopped (see note); 1/4 cup (40 g) roasted pumpkin seeds; 1 tsp salt; 1/2 cup (125 ml) mix of vegetable and olive oil

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Preparation 15 min
Makes 1 ½ cups (375 ml)
Freezes Yes

We love a sharp and simple sauce that adds zest to weeknight dinners. Whether you’re serving salmon, pasta, rice or chicken, this pesto (presto!) dresses it up.

Featured in RICARDO Magazine SPRING 2019

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 2 cups (240 g) garlic scapes, trimmed, roughly chopped (see note)
- 1/4 cup (40 g) roasted pumpkin seeds
- 1 tsp salt
- 1/2 cup (125 ml) mix of vegetable and olive oil

Preparation

- In a food processor, finely chop the garlic scapes. Add the pumpkin seeds and salt. Pulse to combine. Use a spatula to scrape down the sides of the food processor as needed. With the machine running, slowly drizzle in the oil and purée until smooth.
- Add a thin layer of olive oil to the surface of the pesto to prevent oxidization. The pesto will keep for 3 weeks in an airtight container in the refrigerator.

Note from Ricardo

How to trim garlic scapes: Remove and discard about 1 inch (2.5 cm) of the woody bottom, as well as the bulbous flower at the top. These two ends are edible, but can be tough, even after cooking.

Pesto freezes well in small containers or ice cube trays, so you can enjoy the flavour of garlic scapes all year.

Personal Note

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