Garlic Scape and Hazelnut Pesto
Tomas Kauer - News Writer and Moderator 
Garlic scapes, toasted hazelnuts, Parmesan, fresh basil, lemon juice, and olive or grapeseed oil. Into the food processor. Blend for a few minutes. Add more oil if needed. Season with salt. One of our favorite things to make when scapes show up at the farmers market.
The scapes are milder than raw garlic and slightly sweet once processed. The hazelnuts replace the pine nuts you would normally use in pesto. Grapeseed oil makes a lighter version. Olive oil makes a richer one.
Tips for Making Garlic Scape Pesto
Toast the hazelnuts first
Half a cup of hazelnuts, toasted until golden and fragrant. Toasting deepens their flavour and makes them easier to blend into a smooth paste.
A dry skillet over medium heat works. Stir constantly. They burn fast once they start to colour.
Adjust the oil gradually
Start with three-quarters of a cup of oil and blend. Add more a tablespoon at a time until the texture is where you want it.
Thicker pesto works on bread and as a spread. Thinner pesto coats pasta better. Both are correct.
Garlic Scape and Hazelnut Pesto
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Total Time: 5 minutes -
Yield: Serves 2 -
Diet: Vegetarian
Print Recipe
Pin RecipeDescription
A vibrant pesto with a spicy kick from garlic scapes. Perfect with pasta or on crusty bread.
Ingredients
- Big handful of garlic scapes
- 1/2 cups (118 ml) hazelnuts, toasted
- 3/4 to 1 cups (177 to 237 ml) olive or grapeseed oil
- 1/2 cups (118 ml) parmesan, grated
- 1/4 cups (59 ml) fresh basil
- juice of half a lemon
- pinch salt
Instructions
- Combine all ingredients in a food processor or blender and mix for a few minutes.
- Add more oil if needed.
- Taste and season with salt and lemon juice to taste.
Notes
- Toasting the hazelnuts enhances their flavor; for quicker toasting, use a dry skillet over medium heat.
- For a nut-free pesto, substitute sunflower seeds or pumpkin seeds for the hazelnuts.
- Store pesto in an airtight container in the refrigerator for up to 5 days; freeze for longer storage.
- Prep Time: 5 minutes
Category: Side Dish
Method: No-Cook
Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2
- Sodium: 150
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 10
- Fiber: 2
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
When are garlic scapes in season?
Late spring through early summer, roughly May to July. They appear at farmers’ markets and some grocery stores. If you cannot find them, green garlic or a mix of chives and garlic cloves is the closest substitute.
Can I freeze this pesto?
Yes. Freeze in ice cube trays, then transfer to a freezer bag. It keeps for up to three months. The basil may darken slightly but the flavour holds.
What can I use instead of hazelnuts?
Walnuts, almonds, or pine nuts. Each changes the flavour slightly. Hazelnuts give a sweeter, rounder taste. Walnuts are more earthy.
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The post Garlic Scape and Hazelnut Pesto appeared first on Honest Cooking and Travel.
