Honestly, you guys, this pesto recipe? It all started with a ridiculously overflowing garlic scape haul from my local farmer's market. I mean, overflowing! Like, "I'm-going-to-need-a-second-shopping-bag-just-for-the-scapes" overflowing. And I, in my infinite wisdom (or maybe just my garlic-loving madness), bought the whole lot. So there I was, surrounded by these gorgeous green stalks, smelling that intensely garlicky-lemony aroma, and I knew I had to do something epic. Something beyond just a simple sauté. Enter: pesto! I’d never made a scape pesto before, to be real, but I'm so glad I did. It turned out to be the most unexpectedly delightful thing bright, zesty, and totally addictive. It's become my go-to summer condiment. It's that kind of comforting, flavor-packed goodness that reminds me of lazy summer evenings and sunshine on my skin. The perfect hug in a bowl, honestly! Oh, and the best part? It's ridiculously easy to make. Well, mostly easy… there was that one time I accidentally pulsed the blender too long and ended up with pesto soup. Oops!
Why You'll Love This Recipe
- It's surprisingly easy (mostly!), even for pesto newbies!
- Great for picky eaters, and the leftovers are amazing!
- Comfort food with a zesty twist it's like a hug in a bowl!
- Perfect for romantic date nights or cozy nights in the mood setter, right?
- A total meal-prep win when you need it most!
- Has that je ne sais quoi it just hits different!
I remember the first time I made this I was so excited to try it, I forgot to add the lemon zest. It was still good, but that bright pop of lemon is essential! Lesson learned: zest first, then everything else!
Ingredients
- Garlic Scapes (1 cup): The stars of the show! I use about a cup, but feel free to adjust based on your scape abundance (or lack thereof). Honestly, the more the merrier!
- Fresh Basil (1 cup): Fresh is best, guys! I tried using dried once, and it tasted… well, let’s just say it wasn’t the same. The fresh basil adds a lovely herbaceousness.
- parmesan Cheese (1/2 cup): I'm a purist when it comes to parmesan. I use the good stuff the kind that makes you want to cry happy tears. Don't settle for anything less!
- Lemon (1): One lemon, zested and juiced. That bright citrusy kick is what elevates this pesto from good to amazing. Trust me on this one!
- Pine Nuts (1/4 cup): These add a lovely nutty richness and creaminess. I’ve experimented with walnuts, but pine nuts still remain my favorite.
- Olive Oil (1/2 cup): I use a good quality extra virgin olive oil. It tastes better, and the color is amazing. The olive oil helps create the perfect creamy consistency!
- Garlic (2 cloves): Because, garlic. Need I say more? I usually add more. Just because.
- Salt and Pepper (to taste): A pinch of salt and pepper to enhance all the other flavors.
Instructions
- Step 1: Prep the Ingredients:
- First, wash those scapes thoroughly. Then, roughly chop them. I usually just eyeball it no need for perfection here! Next, chop the basil leaves and zest the lemon. This is where I always seem to get lemon juice EVERYWHERE. It's a small price to pay for delicious pesto, though, right? Oh, and don’t forget the garlic! I usually mince it finely, but you do you.
- Step 2: Blend it up!:
- Combine all the ingredients in a food processor or high-powered blender. Pulse until everything is well combined but still has a slightly chunky texture. I once went overboard and pulsed it into a smooth paste it was edible, but the texture wasn't quite right. So, you know, err on the side of chunky!
- Step 3: Taste and Adjust:
- Taste the pesto and adjust the seasoning as needed. More lemon? More garlic? Go for it! This is your pesto, make it your own. Add salt and pepper to taste, and maybe a bit more olive oil for consistency. Remember that time I added too much salt? Yeah, don't do that.
- Step 4: Serve immediately or Store:
- Serve the pesto immediately with your favorite pasta, spread it on some crusty bread, or use it as a marinade. You can also store it in an airtight container in the refrigerator for up to a week. Or, you know, until it's all gone because it's that good!
You must Know
- Don't over-process the pesto! A little chunkiness is key!
- Taste and adjust seasoning as you go it's the best way to make it perfect for your palate!
- If the pesto is too thick, add a tablespoon or two of olive oil at a time until you reach your desired consistency.
One time, I made a double batch of this pesto because I was feeling ambitious. Let's just say, my entire kitchen smelled like a delicious garlic-lemon dream for days. It was worth it, though!
Storage Tips
Store your pesto in an airtight container in the refrigerator for up to a week. I once tried freezing it, and while it wasn't bad, the texture wasn't quite the same. So, fridge storage is best! I've also had some success with storing it in ice cube trays and freezing the cubes for later use. Just thaw them and give it a little whisk before using. I microwaved it once and the sauce separated so don't do that lol.
Ingredient Substitutions
If you don't have pine nuts, walnuts or even toasted sunflower seeds work in a pinch. I tried it with cashews once and it was… interesting. The flavor was a bit milder, but it still worked. If you're out of basil, parsley or even a mix of herbs would add a nice flavor too. Experiment and have fun with it!
Serving Suggestions
This pesto is amazing with pasta! Toss it with your favorite noodles and some grilled chicken or shrimp for a complete meal. It's also delicious on bruschetta, grilled vegetables, or as a spread for sandwiches. This dish and a rom-com? Yes please. Honestly, I love it with everything.
Cultural Backstory
This recipe is my own creation, inspired by my love of Italian cuisine and the abundance of garlic scapes from my local farmer's market. It's a celebration of fresh, seasonal ingredients and a testament to the magic of culinary experimentation. It's become my little piece of summer sunshine.
Pro Tips
- Toasting the pine nuts before blending enhances their flavor!
- Adding a pinch of red pepper flakes gives it a nice kick!
- For a more vibrant green pesto, blanch the basil leaves briefly before blending.
Making this pesto always makes me happy! It’s a little taste of summer, and a reminder that even the simplest recipes can bring so much joy. I hope you love it as much as I do! Let me know how yours turns out!
Frequently Asked Questions
- → Can I use frozen garlic scapes?
I haven’t tried it with frozen scapes, but I imagine you could thaw them completely and then use them as directed. Might need a bit more olive oil to get the right consistency.
- → What if I don't have Parmesan cheese?
You could try using Pecorino Romano or even nutritional yeast for a cheesy, vegan option. It won't be exactly the same, but it'll still be tasty!
- → How long does it take to make this pesto?
About 15 minutes, tops! Prep time is the bulk of it, but even that is pretty quick and easy.
- → How long does the pesto last?
It'll keep in the fridge for about a week. Honestly, it's usually gone before then in my house!
- → Can I add other ingredients to this pesto?
Absolutely! roasted red peppers, sun-dried tomatoes, or even a little bit of chili flakes would be delicious additions. Get creative!