WITH-OR-WITHOUT PARMESAN CREAMY GARLIC SCAPE PESTO

GARLIC SCAPE SEASON IS HERE

Depending on the climate were you live, these potently garlicky stalks are either at the tail end of their season or coming very soon. Be prepared to give them a try when you spot them at your local farmers’ market, because once they arrive late in spring or early summer, the season is only a few weeks long.

I’ve most commonly seen garlic scapes served roasted or sautéed in restaurants, but they make a for a robustly garlicky pesto. This pesto recipe made with fresh garlic scapes can be made with or without the addition of Parmesan cheese. If you’re vegan, simply add more Lima beans to the recipe and viola! You’ve got yourself dairy-free pesto. For cheese lovers, Lima beans can be omitted but I recommend including them, as they add an extra layer of creaminess and help to cut the sharp garlic flavor.

Brighten your favorite sandwiches and pasta dishes with this robust pesto. It’s especially nice over fried Halloumi cheese and eggs, with Homemade Pickles!

TOOLS & PANTRY SHOPPING LIST

All you need to make this dip is a basic food processor or high quality blender.

All you need in the way of staples is salt, pepper and good EVOO. Here’s what might be useful if you’re looking to stock up on good salt, pepper, and chips to dip with or if you’d like to upgrade your kitchen tools.

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WITH-OR-WITHOUT PARMESAN GARLIC SCAPE PESTO

This garlicky pesto made with fresh garlic scapes can be made with or without the addition of Parmesan cheese. If you’re vegan, simply add more Lima beans to the recipe and viola! You’ve got yourself dairy-free pesto. For cheese lovers, Lima beans add an extra layer of creaminess, but can be omitted.

  • PREP TIME: 5M
  • COOK TIME: 5M
  • TOTAL TIME: 10M
  • SERVES: 8
  • YIELD: 12 OZ

INGREDIENTS

  • 1/2 cup Garlic Scapes, chopped (about 15 stems)
  • 3/4 cup packed Basil, leaves & stems
  • 1/4 cup Pine Nuts
  • 1/4 cup Sunflower Seeds
  • 1/4 cup Parmesan, shaved or sliced (optional)
  • 1/2 cup Lima Beans, cooked (optional)
  • 1/4 teaspoon Himalayan or Celtic Sea Salt
  • 1/4 teaspoon Fresh Cracked Black Pepper
  • Juice of 1 large Lime
  • 3/4 cup Extra Virgin Olive Oil

INSTRUCTIONS

  1. Place all ingredients in a food processor and blend until you achieve an evenly chunky consistency.
  2. For vegan pesto, skip the parmesan and add another 1/4 cup Lima beans.
  3. If using Parmesan, Lima beans are recommend, but optional.
Patryce Kinga Bąk
I've struggled with my weight and a gluten allergy for most of my life. If this sounds like you, let me help to dispel myths about health and beauty, and support you in cultivating a balanced approach to a healthy lifestyle. My delicious whole foods recipes include meats, gluten free grains and veggies. Watch pounds melt away, as you grow healthier with each nutrient-rich bite!