Ingredients
Method
- Rinse the garlic scapes under cold water and pat them dry with a clean towel.
- Chop the garlic scapes into smaller pieces to make blending easier.
- Add the chopped garlic scapes, grated Parmesan cheese, and roasted pine nuts to a food processor or blender.
- Pulse a few times to roughly combine the ingredients.
- While blending, slowly drizzle in the olive oil until the mixture reaches a smooth and creamy consistency.
- Add the fresh lemon juice, then season with salt and freshly ground black pepper to taste.
- Blend again for a few seconds to fully incorporate the seasoning.
- Taste the pesto and adjust the seasoning or consistency if needed (you can add more olive oil for a thinner texture).
- Transfer the pesto to an airtight container and store in the refrigerator for up to one week, or freeze for longer storage.
Notes
For a nut-free version, substitute sunflower seeds for pine nuts or walnuts. This pesto pairs well with pasta, roasted vegetables, or as a spread on sandwiches.