1 bunch garlic scapes (~10 small stemmed scapes), dried and tough ends trimmed
½ cup basil, packed
½ cup raw pine nuts
½ cup extra virgin olive oil, more to preference
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon pepper
Instructions
Garlic Scape Compound Butter
Mince the garlic scapes.
In a small bowl, combine room temperature butter with the minced garlic scapes, lemon juice, sea salt and fresh pepper. Serve soft on fresh baguette bread.
In a food processor or high speed blender, combine garlic scapes, basil, and pine nuts. Blend until a paste has formed.
Add the olive oil, lemon juice and salt and pepper. Blend until smooth and add additional olive oil if desired for a thinner pesto.
Store pesto in the fridge and use on fresh baguette bread, tossed with pasta, on roasted vegetables or grain bowls.
Notes
Both spreads will keep up to 10 days in the fridge, or up to 3 months in the freezer in an airtight container. Do not substitute regular garlic for garlic scapes. You can substitute walnuts for pine nuts in the pesto.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2017/07/29/garlic-scapes/