Garlic Scape Lemon Balm Pesto
A slight twist from your regular pesto, this recipe combines garlic scapes with lemon balm for an early garden fresh variation. Spoon this garlic scape lemon balm pesto on pasta, seafood, and even sandwiches.
Servings: 8
Calories: 167kcal
Ingredients
- 1 cup chopped garlic scapes (about 8 or 9), top flower part removed, cut into 1/2-inch pieces
- 1/4 cup sunflower seeds or other nut of choice
- 1/2 cup extra-virgin olive oil plus extra for topping
- 1/2 cup fresh lemon balm leaves
- 1/4 cup grated Parmesan cheese or other hard cheese of choice
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Place the garlic scapes in the bowl of a food processor and pulse until they are broken down, about 30 seconds.
- Add the nuts and pulse until they are combined with the garlic scapes, about 15 seconds. Scrape the sides of the bowl with a rubber scraper.
- Turn the food processor to blend, and slowly drizzle in the olive oil. Turn it off the processor and scrape the sides again.
- Add the lemon balm leaves, Parmesan cheese, salt, pepper, and process until it reaches the desired texture. Taste and adjust seasoning if needed.
- Use immediately, store in the refrigerator, or freeze for later.
- To refrigerate: Pour the pesto into glass jars, top with olive oil, cover and store in the refrigerator for about a week.
- To freeze: Pack into freezer safe containers, label, and freeze for up to one year.
- Makes about one cup of garlic scape lemon balm pesto.
Nutrition
Serving: 1ounce | Calories: 167kcal | Carbohydrates: 5.9g | Protein: 3.4g | Fat: 14.9g | Saturated Fat: 2.9g | Cholesterol: 5mg | Sodium: 230mg | Potassium: 79mg | Fiber: 0.5g | Sugar: 0.2g | Calcium: 930mg