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Garlic Scape Pesto with Spinach or Kale and Walnuts

This pesto is easy, versatile and freezes exceptionally well. The pesto is a flavor enhancer, so add a dollop into soups, sauces, rice, salad dressings, blistered tomatoes, ratatouille, quiche and scrambled eggs. Whatever strikes your fancy!
Try it as a drizzle thinned over with EVOO over tomatoes with fresh mozzarella, grilled/roasted veggies or on cooked meats and seafood. Add some to fresh or canned crushed tomatoes to make a quick pasta sauce. It’s also perfect as a marinade for shrimp or chicken.
5 from 68 votes
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Ingredients
  

  • 1 1/2 cups garlic scapes (bulb removed) sliced into 3- to 4-inch pieces
  • 4 cups packed fresh baby spinach (or 4 large handfuls) OR 3 cups chopped kale (or 3 large handfuls)
  • 2/3 to 3/4 cup EVOO (if you like a thinner consistency, add more at the end)
  • 1/2 cup grated parmesan or Romano cheese (can swap with 1/4 cup nutritional yeast)
  • 1/2 cup walnuts (can also use sunflower seeds, pignolis or almonds)
  • Juice of a fresh lemon
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon crushed pepper flakes (optional)

Instructions
 

Prep produce

  • Garlic scapes: Trim tough ends and remove bulb. Wash and dry in towel. Cut into 3- to 4-inch pieces.
  • Spinach: If using already-washed spinach from the grocery store you can skip this step. Otherwise, wash and trim ends (if needed) and dry using a salad spinner or towel.
  • Kale: Wash, remove tough ends and roughly chop. Dry using salad spinner or towel.

In food processor:

  • Add the garlic scapes to food processer. Pulse until roughly chopped.
  • Add in the spinach or kale and pulse until roughly chopped.
  • Add in the EVOO. Start with 2/3 cup.
  • Then add in the rest of the ingredients.
  • Pulse on chop until the mixture is finely chopped.
    kale garlic scape pesto
  • Add more EVOO if the mixture is too thick.
  • If freezing, you may choose to keep thick like a paste and thin out with EVOO after defrosting.
  • Spoon pesto into an airtight container. It will keep in the refrigerator for a week.
  • If you freeze, store in small individual containers. Or freeze in ice cube trays, and after frozen, keep into a Ziploc bag.

Notes

If you can’t find garlic scapes:
  • Use four large garlic gloves.
  • Increase greens:
    • If using spinach, increase to 5 cups.
    • If using kale, increase to 4 cups. 
  • Reduce EVOO to 1/2 cup to start. Add more as needed based on consistency. 
  • Taste and adjust flavors based on your preferences.