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Stunning plated serving of Garlic Scape Pesto with Basil and Pine Nuts, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Garlic Scape Pesto with Basil and Pine Nuts

This vibrant green pesto captures the essence of spring's first garlic scapes, harmoniously blended with fresh basil, toasted pine nuts, and Parmesan. Its bright, herbaceous notes offer a sophisticated counterpoint to roasted lamb or summer corn, signaling the fresh bounty of the season.
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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 package Pico de Gallo shoots and microgreens (substitute with 2 tablespoons chopped fresh cilantro)
The Oil & Nuts
  • 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
  • ½ teaspoon coarse black pepper

Method
 

Chop the Garlic Scapes
  1. Place the garlic scapes into the bowl of a food processor and pulse to finely chop.
The Flavor Integration
  1. Add the basil, lemon juice, Parmesan cheese, and pine nuts. Pulse to combine. Add the microgreens and pulse one more time.
Stream in the Olive Oil
  1. With the machine running, slowly pour in the olive oil. The result will be a smooth paste.
Final Seasoning
  1. Stop the machine and season with salt and pepper. Pulse one more time.
Storage and Preservation
  1. Transfer to a mason jar with lid, or resealable container and store in the fridge for up to 1 week or store in ice cube trays in the freezer for up to 6 months.