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Garlic Scape Pesto

A masterclass in botanical emulsification and aromatic concentration. This pesto utilizes early-summer garlic scapes and toasted pine nuts to create a high-integrity, versatile condiment that serves as a prestigious addition to the Estate’s sauce library.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 2 cups
Ingredients Method

Ingredients
  

The Botanical Base
  • 2 bunches garlic scapes approx. 20 shoots, roughly chopped
  • 1 bunch fresh basil leaves approx. 4 cups
  • 1 cup fresh cilantro or microgreen shoots
The Lipid and Nut Architecture
  • 1 cup toasted pine nuts
  • 4 ounces Parmesan cheese finely grated
  • 1 cup premium olive oil
The Acid and Seasoning
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse black pepper

Method
 

The Mechanical Breakdown
  1. Place the roughly chopped garlic scapes into the vessel of a high-speed food processor. Pulse several times until a fine, uniform chop is achieved.
The Flavor Integration
  1. Introduce the fresh basil, microgreen shoots, lemon juice, grated Parmesan, and toasted pine nuts.
  2. Pulse the mixture until all components are integrated into a textured, homogenous state.
The Emulsification Phase
  1. With the processor running at a constant speed, slowly drizzle the olive oil through the feed tube. This creates a stable lipid emulsion and a smooth, spreadable paste.
Final Seasoning
  1. Stop the machine and introduce the kosher salt and coarse black pepper. Execute one final pulse to incorporate.
Storage and Preservation
  1. Transfer the pesto to a glass mason jar or resealable container.
  2. To prevent oxidation, top the surface with a thin layer of olive oil before sealing.
  3. Store refrigerated for up to 7 days or freeze in small portions for up to 6 months.