Tangles of sautéed zucchini noodles with this pesto.

Shout it from the rooftop!  Don’t miss the opportunity of this early summer gem. Garlic scapes are here and gone in the blink of an eye.

10-12 garlic scapes-washed, cut into 2 inch pieces and bulbs removed
1/4 heaping cup pine nuts-dry toasted
5 basil leaves-washed
1/3 cup extra virgin olive oil
2-3 tbsp lemon juice
generous pinch of salt
pinch of pepper

Tip the above prepped ingredients into the food processor and give it a whirl to desired smoothness. Taste and adjust seasonings before serving. If the consistency is too thick for your liking, feel free to thin it out with extra virgin olive oil.

Time to give it a whirl.
A dollop on salmon is delicious.

2 Comments on Garlic Scape Pesto

  1. Maureen
    June 29, 2015 at 8:25 am (3 years ago)

    yum — and over zucchini “noodles” — what a treat!!!

    • Sandra
      June 29, 2015 at 10:14 am (3 years ago)

      Yes Maureen…a delicious treat.


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