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Fresh Garlic Scape Pesto Recipe with Pine Nuts and Parmesan

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A quick and easy fresh garlic scape pesto made with toasted pine nuts and Parmesan, perfect for spring and early summer. This vibrant green sauce is creamy, nutty, and packed with fresh garlic flavor without cooking.

Ingredients

Scale
  • 1 cup fresh garlic scapes, chopped (about 100 grams)
  • 1/4 cup pine nuts, toasted (about 30 grams)
  • 1/3 cup freshly grated Parmesan cheese (about 35 grams)
  • 1/3 cup extra virgin olive oil (about 80 ml)
  • 1 tablespoon freshly squeezed lemon juice (about 15 ml)
  • 1/2 teaspoon flaky sea salt or kosher salt, adjust to taste
  • Pinch of freshly ground black pepper
  • Optional: 1 tablespoon ricotta or Greek yogurt for creaminess
  • Optional dairy-free: substitute Parmesan with nutritional yeast and use neutral oil
  • Optional nut substitutions: toasted walnuts or almonds
  • Optional nut-free: substitute pine nuts with toasted pumpkin seeds or sunflower seeds
  • Optional herb additions: fresh basil or parsley
  • Optional spice: pinch of red pepper flakes or fresh chili

Instructions

  1. Toast the pine nuts in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes. Set aside to cool.
  2. Rinse the garlic scapes under cold water and pat dry. Chop into roughly 1-inch pieces.
  3. In a food processor, combine chopped garlic scapes, cooled pine nuts, grated Parmesan, lemon juice, salt, and pepper.
  4. Pulse the mixture 4-5 times until coarsely chopped, scraping down the sides as needed.
  5. With the processor running on low, slowly drizzle in the olive oil to emulsify and create a creamy texture. Stop and scrape sides occasionally.
  6. Check the texture and seasoning. Adjust salt, lemon juice, or pepper to taste. If too thick, add a teaspoon or two of water or more olive oil to loosen.
  7. Use immediately tossed with pasta, spread on bread, or refrigerate in an airtight container for up to 5 days. For longer storage, freeze in ice cube trays and thaw as needed.

Notes

Toast pine nuts carefully to avoid burning. Use fresh, firm garlic scapes for best flavor. Avoid over-processing to maintain some texture. Store leftover pesto with a thin layer of olive oil on top to preserve color and freshness. For a creamier texture, add ricotta or Greek yogurt. For vegan version, replace Parmesan with nutritional yeast and use neutral oil. Nut-free versions can use pumpkin or sunflower seeds. Add fresh herbs or red pepper flakes for variations.

Nutrition

Keywords: garlic scape pesto, fresh pesto, pine nuts, Parmesan, easy pesto recipe, spring recipe, homemade pesto, green sauce, garlic scapes

Find it online: https://twinkletaste.com/fresh-garlic-scape-pesto-recipe-with-pine-nuts-and-parmesan-easy-homemade-guide/