Garlic scapes add the perfect balance of garlic and spring-green flavor to this delicious pesto sauce.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Italian, Mediterranean
Keyword: garlic scapes, mint, pesto, pistachios
Makes: 2cups
Cost: $10
Equipment
Skillet
Cutting board and knife
Food processor
Ingredients
½cupshelled unsalted pistachios
10 to 12garlic scapes,chopped into 2-inch pieces
1cupfresh mint leaves,packed
½teaspooncoarse sea salt or kosher salt
¼teaspoonfreshly ground black pepper
¾ to 1cupextra-virgin olive oil
Instructions
In a small dry skillet over medium-high heat, toast the pistachios until fragrant, 2 to 3 minutes.
Combine the toasted pistachios, garlic scapes, mint, salt, and pepper in a food processor or blender; pulse until finely chopped. With the food processor running, stream in the oil until the mixture resembles a wet paste. If it's too thick, add more olive oil a tablespoon at a time. If it's too thin (very unlikely), add in more toasted pistachios, scapes, and/or mint and process until smooth.
To store leftover pesto, transfer it to an airtight container and pour in enough olive oil to create a ⅛-inch layer on top. Cover the container and keep it in the fridge for up to 2 weeks, drizzling more olive oil on top after each use.