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Minnesota from Scratch

Thanks for stopping by! I'm Stephanie Thurow / MinnesotafromScratch and this is my website. I'm a food preservation instructor and bestselling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! Join me here for info on food preservation, recipes, organic gardening, chicken keeping, urban homesteading and so much more.

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Garlic Scape & Basil Pesto Recipe!

July 18, 2014 by Stephanie 5 Comments

garlic scape pesto

The weekly CSA pick up included garlic scapes this week…. say what?! Curious, I cut a bite to try and it tasted surprisingly spicy! I added some to eggs and didn’t even notice them…. hmmm… what to do with these new foreign ingredients?

A quick search on the web led me to experiment with a pesto recipe. It turned our great so I had to throw it on the blog to share with you.

There’s a nice, soft kick of spice at the end of this recipe that’s fantastically fresh tasting. I hope you enjoy the recipe as much as I do.

Ingredients

  • ¼ c. toasted pine nuts
  • ¼ c. fresh basil
  • ½ C chopped garlic scapes
  • ½ lemon squeezed and zested
  • Salt
  • Fresh cracked pepper
  • ½ c olive oil
  • ¼ C grated Parmigiano-Reggiano

Toast the pine nuts in a small, dry pan until they begin to change color (about 4 minutes). Pay attention, you don’t want to run to the store for more! Let cool.

In a food processor, combine pine nuts, garlic scapes, basil, lemon juice, lemon zest and salt and pepper (1/2 tsp. each or so). Pulse until mixed well.

Slowly pour in the olive oil while the processor is running. Pour into a bowl and mix in the Parmesan

Voila! Pesto chango!

I enjoyed my batch over zucchini noodles, but this would be GREAT on crackers, bread, or even just by the spoonful! Love it!

Thanks for reading,

Kristin

Filed Under: Paleo, Recipes Tagged With: garlic and basil pesto recipe, garlic scape pesto, garlic scape recipe, garlic scapes, How to use scapes, organic pesto recipe, organic recipe, paleo garlic and basil peso, paleo pesto, paleo pesto recipe

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Reader Interactions

Comments

  1. Allison A says

    July 18, 2014 at 8:23 am

    How fun, sounds super yummy and fresh.

    Reply
  2. Kristin K says

    July 18, 2014 at 2:32 pm

    I love scapes just with olive oil and grilled…so yummy!

    Reply
    • MinnesotaFromScratch says

      July 27, 2014 at 3:22 pm

      I’ve never tried that but definitely look forward to it! Sounds good, thank you for sharing!

      Reply
  3. marycheshier says

    September 14, 2014 at 8:50 pm

    Reblogged this on Travels with Mary and commented:
    Wow!! What fabulous ingredients. I cannot wait to try this amazing recipe!

    Reply
  4. Ema Jones says

    September 15, 2014 at 2:02 am

    I’m adding some garlic salt instead of garlic cloves, hope it’s fine, as I don’t wanna use garlic here directly…

    Reply

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WELCOME

Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.

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