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Stunning plated serving of Garlic Scape Pesto Sweet Corn, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Garlic Scape Pesto Sweet Corn

This bright and verdant pesto, crafted from spring's tender garlic scapes, fresh spinach, and basil, transforms sweet, sun-kissed corn into an unforgettable side dish. A delightful whisper of macadamia nuts and Parmesan elevates every golden kernel with exquisite flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

The Garlic Scape Pesto
  • 3 to 4 garlic scapes, chopped, about ½ cup
  • 2 ounces spinach leaves, about 2 cups
  • 1 bunch fresh basil, about ½ cup
  • ¼ cup macadamia nuts
  • 2 ounces Parmesan cheese, grated, about ½ cup
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • ½ cup olive oil
The Sweet Corn
  • 4 large ears of corn, shucked
  • Water, for boiling

Method
 

Blend the Pesto
  1. Place the garlic scapes, spinach leaves, basil leaves (no need to chop any of these, just dump them right in), macadamia nuts, and Parmesan cheese into the bowl of a food processor.
  2. Pulse several times until all the ingredients are ground together.
  3. Season with salt and pepper.
  4. With the machine running, slowly pour in the olive oil to make a paste.
  5. (You can store the pesto in an airtight container in the fridge for up to a week.)
Boil the Corn
  1. Place the corn into a pan and cover with water.
  2. Bring the water to a boil over high heat and cook until the corn is tender, about 8 to 10 minutes.
  3. Drain the water from the pan.
Toss and Serve
  1. Place several spoonsful of the pesto into the pan with the corn.
  2. Cover with the lid and swirl the pan so that the hot corn melts the pesto and all the kernels are generously coated.
  3. Serve the corn with additional salt and pepper and another sprinkle of Parmesan cheese!