Arugula And Garlic Scape Pesto – a delicious recipe with garlic, lemon, garlic, arugula, Pecorino, almonds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To make the pesto, put the garlic scapes in the bowl of a food processor. Zest and juice the lemon into the food processor, straining out the seeds. Add the garlic, arugula, Pecorino, almonds, red pepper flakes, 1/4 teaspoon salt, and black pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl. (If you have a small food processor, you may need to add the arugula in batches.)
2
With the food processor running, add the olive oil in a slow, steady stream and process until everything is blended into a paste. Taste and add more salt, black pepper, or lemon juice, if needed.
3
Transfer the pesto to a container and refrigerate for up to 10 days or freeze for up to 6 months.
692
kcal
Calories
66
g
Fat
25
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup chopped garlic scapes, 1 lemon, 1 fat clove garlic, 8 cups loosely packed arugula, and more.
Yes, Arugula And Garlic Scape Pesto falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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