from Growing Under Cover
Each fall, I plant lots of garlic in at least one of my raised beds. I grow a lot, so I don’t have to buy any over the winter. I use garlic in a great deal of recipes, so it’s convenient to just go down to the garage, where it’s stored, when I need some. What’s great about garlic is it provides two harvests: the delightfully loopy garlic scapes and, of course, the heads.
Ingredients
8 to 10 garlic scapes
½ cup olive oil (more if you’d like a more liquid consistency, less if you prefer it more crumbly)
2 tbsp lemon juice
⅓ cup of sunflower seeds (optional, but I enjoy the nutty flavour they add)
Sea salt to taste
Grated parmesan cheese (to taste)
How to make it
Place the scapes, lemon juice, sunflower seeds and sea salt in a food processor and blend until smooth. Gradually add the olive oil.
Store any leftovers in a glass jar in the fridge. Or spoon it into ice cube trays to freeze. Once I have my garlic scape pesto cubes, I pop them out and store them in a resealable freezer bag.
Note: if you’re freezing your pesto, do not add the cheese. It doesn’t freeze well.
Nada’s Tips & Tricks: I also add some hot sauce or a few hot peppers to give it a little heat. Personal preferences make your pesto special!
Contents and images used with permission by Savvy Gardening. https://savvygardening.com/garlic-scape-pesto/
