Garlic Scape Pesto

We had a great crop of garlic this year. We harvested the scapes back in June, and we just started dipping into our beautiful garlic braid. J made up a batch of garlic scape pesto using our crop of basil and it is easily the best pesto I’ve ever tasted! Here’s his recipe:

Garlic Scape Pesto

2 bushy basil plants leaves only (approx 5 cups)

Juice of about 2 lemons

1 cup of grated Parmesan

3-4 garlic cloves

1 cup olive oil

1 1/2 cups raw unsalted cashews (we didn’t have pine nuts to hand and cashews work just fine)

7-8 garlic scapes (we harvested ours earlier in the season, blended and froze them. Defrost before use)

Pinch of sea salt

Pick the basil leaves off the stems and throw them into a food processor along with the other ingredients. Whizz them all up until you get what looks like a pale pesto. At this point it’s all about finding a nice balance. You can add a bit more of any of the ingredients until you get the pesto taste we all know and love. Our family is big on garlic so I found ours to be just right even with the cloves and scapes in together. If you’re a vampire you might want it a little milder. We added a bit more lemon juice and a bit more salt and got the taste we were after. Sometimes letting it sit for a while to let the flavours infuse helps so you don’t overdo the pow πŸ’₯

Ours was quite a thick mix so if you like it a bit thinner add more oil it’s that simple. Happy days.

So far we have used it on a dish of roasted peppers and a really delicious orzo salad with tomato, cucumber and feta. Freeze it in baggies to have some on hand all winter. πŸ–€

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