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Garlic Scape Pesto

Name: Garlic Scape Pesto
Prep time: 15 min
Total time: 15 min
Yield: 1 ½ cups (375 ml)
Ingredients: 2 cups (240 g) garlic scapes, trimmed, roughly chopped (see note); 1/4 cup (40 g) roasted pumpkin seeds; 1 tsp salt; 1/2 cup (125 ml) mix of vegetable and olive oil

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Preparation: 15 MIN
Makes: 1 ½ cups (375 ml)
Freezes

Ingredients
Preparation

Ingredients

2 cups (240 g) garlic scapes, trimmed, roughly chopped (see note)
1/4 cup (40 g) roasted pumpkin seeds
1 tsp salt
1/2 cup (125 ml) mix of vegetable and olive oil

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Preparation

In a food processor, finely chop the garlic scapes. Add the pumpkin seeds and salt. Pulse to combine. Use a spatula to scrape down the sides of the food processor as needed. With the machine running, slowly drizzle in the oil and purée until smooth.
Add a thin layer of olive oil to the surface of the pesto to prevent oxidization. The pesto will keep for 3 weeks in an airtight container in the refrigerator.

Note

How to trim garlic scapes: Remove and discard about 1 inch (2.5 cm) of the woody bottom, as well as the bulbous flower at the top. These two ends are edible, but can be tough, even after cooking.

Pesto freezes well in small containers or ice cube trays, so you can enjoy the flavour of garlic scapes all year.