Garlic Scape Pesto – a delicious recipe with Garlic, Salt, u00bc, Nuts, Olive Oil, Pasta. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Wash scapes thoroughly and remove the bulb thing at the top. Chop the scapes into pieces and add them into your food processor. Add the cheese, salt and pepper and nuts. Process and with motor running add olive oil through the top chute, in a stream until mixed well but still a bit chunky. Adjust seasonings as desired.
2
This keeps well in the fridge for a week or in the freezer for a month.
3
To put it into pasta: Cook approximately 2 cups of pasta according to package instructions. When done drain it but reserve about a cup of the liquid.
4
Add a little of the pasta water into about a 2/3 cup of pesto (till you have the consistency you like). Add the pasta and toss. Serve immediately.
5
* Easily doubled or tripled.
1158
kcal
Calories
38
g
Fat
174
g
Carbs
36
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 7 ingredients. The key ingredients include: 10 stalks Garlic Scapes, 1/3 cups Grated Parmigiano Reggiano, 1/2 teaspoons Salt, 1/4 teaspoons Fresh Ground Pepper, and more.
Yes, Garlic Scape Pesto falls under the Pasta & Noodles 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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