carrot top and garlic scape pesto

If you are not talking advantage of garlic scape season yet, you are missing out. If you don’t have garlic scapes, you can substitute 3 gloves of garlic in this recipe - but get the scapes if you can. Garlic scapes grow out of the stalk that grows from the garlic bulb. In zone 5, where I live, these are usually ready for harvest in late May-early June.

Toss in carrot tops (I use the ones from when I thin my carrots right around this time of year!) for vibrant green nutrients - this also lowers your food waste, such a win! This pesto is rich in flavor and nutrients, just a bit spicy and a bit nutty and it is wholly delicious.

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INGREDIENTS

  • 8-10 garlic scapes

  • 2 large handfuls of arugula

  • several carrot tops

  • 1/2 cup pine nuts or walnuts

  • 1/2 cup olive oil

  • 1/3 cup grated parmesan

  • pinch of salt

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DIRECTIONS

Throw everything in a food processor and pulse until you reach the desired consistency. Store in the fridge until ready to use. It also stores wonderfully in the freezer!

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Other great ways to use up your garlic scapes: chop up and add them to eggs, chop and freeze for use in later months in place of garlic bulbs, or add them to pizza!

recipes, summer, gardeningHannah Jeffreysrecipe, summer, homegrownComment