Our family really enjoys this no-peek beef stew, which is also a favorite of my husband’s. Cans must be opened as the only preparation. In the slow cooker, it simmers all day. Over rice or noodles, please.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 6 garlic scapes, chopped
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly grated Asiago cheese
- 1 tablespoon fresh lemon juice
- ¼ cup pine nuts
- ¾ cup extra-virgin olive oil
- salt and pepper to taste
Instructions
- Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 80 mg |
| Sugars | 0 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Tasty! Would reduce oil to 1/2c next time. Also read up about garlic scapes and learned to cut the flower off and break off the woody part of the stem (like asparagus).
I mixed this into a batch of mac and cheese that i made and it was so tasty!
This is SO easy and SO good! I’ve never made anything with garlic scapes before so I figured I’d give it a try. Had it over pasta the first night but tonight I made some kale greens and stirred about 1 tablespoon of the pesto into it. Added a little lemon juice, a little Romano and red pepper flakes- YUM!! Very healthy and so delicious! Thanks for sharing this recipe!
I made a double batch. I really liked the combination of Parmesan with Asiago cheese. I doubled my batch which would have called for 1 1/2 cups olive oil. As I like it thicker, I cut back to about 1 cup of olive oil. We love it as a base on toasted bagel & egg sandwiches!!!
Decreased the olive oil to 1/2 cup, otherwise made as directed. LOVED this! Had some on gnocchi with a little crumbled duck bacon- delicious! Will definitely make it again.
Very good on pasta or as a condiment on sandwiches.
This is a very good recipe. Adding the fresh Asiago cheese adds great flavor. I use the entire garlic scape, white tip and all. My only recommendation is to puree/pulse the garlic scapes first prior to adding the rest of the ingredients. I also added a little more oil for a creamier version. This recipe freezes very well.
I didn’t have pine nuts, so used walnuts which was a great substitute. Let me say, this is VERY pungent and rich. My husband liked it. It’s a nice side dish.
As someone who would just throw butter and cheese into any pasta I make, I quite enjoyed this pesto sauce! I grabbed the last batch of garlic scapes since they were going to be out for the rest of the year. Very fresh and easy to put together. I read somewhere that to get a more milder flavor from the scapes you blanch them in boiling water first. After reading a few comments about how intense they are raw, I decided to do that first. Other than that, everything else was followed to a T. I am already planning what I’m going to do with the rest of it!
I made this recipe today for the first time. Very easy and great tasting. My scapes are just becoming ready to harvest. I did add some fresh basil to it. We loved it. Used it as a spread in place of mayonaise on a sandwich with roast beef. Delicious. Will harvest more over the next few days and freeze some.
This recipe is absolutely amazing! I made this recipe last year and froze it in jars, unfortunately it ran out way too early. I made some for gifts and people were just raving about it. I used walnuts and pine nuts because pine nuts on their own were too expensive and omitted the Asiago. I highly recommend you try this!
Excellent recipe. I substituted roasted squash seeds and added a few basil leaves. Make sure you remove the flower head before using (the bump part way up the stalk.)
My husband and I liked this a lot. My 3 year old, not so much. I used pecans, because I had them on hand. I used extra cheese as another reviewer suggested. It was yummy.
This is a very good recipe and freezes well. I used to use pine nuts but because they have become so expensive, I substitute them with sunflower seeds.
This was a great way to use garlic scapes. the pesto was delicious on bread, pizza, veggies, and pasta. We also froze some for later!
Peppery, garlicky, cheesy and fresh. Wow. I followed the ingredient list moreso than the actual recipe – I’m a big fan of cooking to taste. I didn’t have any asiago and I went the extra step of toasting my pine nuts. Thanks so much for the recipe – I would’ve never thought of pesto. But its got me thinking about it as a pizza sauce, a sandwich spread, bruschetta topping…
Great recipe but I agree that 3/4 cup of oil is way too much! I used 1/2 cup and will probably start with 1/3 cup next time. Also, used all Parmesan cheese and added some fresh spicy basil. Easy and delicious. Too bad it’s not low fat!
My family loved this. I used pastacio nuts instead of pine nuts. Didn’t have Asiago cheese, so I used cheddar and Jack cheese.
This is an excellent recipe! I also got my garlic scapes from my CSA and didn’t know what to do with them. The recipe was a little spicy for me, so I just increased both cheeses by less than a quarter cup, perhaps an 1/8th cup. It was perfect for us. This can also be used for topping steak/chicken or kahlrabi
great recipe – except the garlic scape flavor was way too strong, so i added spinach and chard (and more cheese, oil, and nuts) to tone down the flavor. it turned out great! i also didn’t have pine nuts, so i toasted pecans and walnuts and used them instead.
It’s a great recipe, but if you’ve never cooked with scapes before, you wouldn’t know that you need to cut off the white (flowers) from the stems before using it. It made for a very strong pesto. I added basil to my recipe to take some of the bite out of it but I can’t seem to tone it down enough for my taste