Swapping out more mature bulb garlic with just-in-season garlic shoots, while supplementing the basil with arugula and parsley, gives this scape pesto a bright and spring-like freshness that is great on anything from pasta to grilled fare to tomatoes and fresh mozzarella.
- 10 – 12 garlic scapes, trimmed and sliced crosswise
- 1 cup tightly packed basil
- 1/2 cup tightly packed Italian parsley
- 1/2 cup tightly packed arugula
- 1/2 cup grated Parmesan cheese
- 1/4 cup raw sunflower seeds
- Juice of one lemon
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup extra virgin olive oil
Place the scape, basil, parsley and arugula in the work bowl of a food processor and pulse 8 – 10 times until coarsely chopped.
Add the remaining ingredients, except the olive oil, and pulse again to combine. With the motor running, add the olive oil in a thin stream until combined and desired texture is reached, scraping down the side of the workbowl as necessary.
Store in the refrigerator in an airtight container.
The salt in this recipe is based on using it with pasta. If you plan to use it in a non-carby way like a fresh mozzarella drizzle, then you may want to cut back on the salt.
Serve on pasta – hot or cold; top a tomato and fresh mozzarella Caprese; spoon onto grilled chicken, steaks, fish or vegetables; or slather on a sammy.
- Prep Time: 5 minutes
- Category: Sauce
- Method: Blender/Processor
- Cuisine: Italian
Keywords: Scape Pesto