Preserving Garlic Scape Pesto
Preserving garlic scape pesto for consumption throughout the year is easy to achieve. Preserving pesto, like this garlic scape pesto recipe, allows the scape harvest used in a manner other than eating it fresh. Freezing pesto is one of the many methods for storing this delightful food item long-term.
Servings: 2 pints
reasonably priced food processor
large silicone ice-cube molds, 2 pint size (or 4 1/2-pint mason jars), or large baking sheet
- 2 cups fresh garlic scape stems
- 1/2 cup raw sunflower seeds
- 1 cup extra virgin olive oil
- 1 cup fresh cilantro
- 1/2 cup Parmesan cheese
- 2 lemons juiced
Remove the woody end of garlic scapes and set aside.
Slice scapes crosswise, add to food processor. Pulse for 30 to 40 seconds. Scrape scapes down into the bowl.
Add sunflower seeds, pulse for 15 seconds.
Next, add olive oil and Parmesan cheese, pulse for an additional 15 seconds.
Finally, add cilantro and lemon juice. Pulse until the desired consistency is achieved.
Refer to the original blog post for how to store this garlic scape pesto recipe long-term.
Reserve the woody ends for making bone broth or soups.
The consistency of this type of pesto is a bit more chunkier than a traditional basil pesto, but just as delicious.
2 cups of scapes is roughly 24 flower stems.