Ingredients:

  • 2 cups (60g) garlic scapes, trimmed and roughly chopped
  • ½ cup (15g) fresh basil leaves, packed
  • ⅓ cup (45g) pine nuts or walnuts, lightly toasted
  • ½ cup (50g) grated Parmesan cheese
  • 2 tbsp (30ml) fresh lemon juice
  • ½ tsp (3g) fine sea salt
  • ¼ tsp (1g) freshly cracked black pepper
  • ½ cup (120ml) extra-virgin olive oil

Instructions:

  1. Trim the flower buds and the woody bottom inch off the garlic scapes. Roughly chop the stalks into 1-inch pieces to ensure the food processor blades can grab the fibers evenly without clogging.
  2. Place the chopped scapes, toasted nuts, and basil into the food processor. Pulse 5-8 times until the mixture is coarsely minced.
  3. While the processor is running on low, slowly drizzle in the olive oil in a steady stream to create a thick, cohesive emulsion.
  4. Add the Parmesan cheese, lemon juice, salt, and pepper. Pulse 2-3 more times just until combined, stopping immediately to avoid heating the pesto.