This Garlic Scape Lemon Balm Pesto Recipe combines garlic scapes with fresh, garden-picked lemon balm and basil for those growing delicious herbs! Great for dipping french fries, on burgers or sandwiches, or pasta’s too! A great way to use up those garlic scapes if you have an abundance!

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Garlic Scape Lemon Balm Pesto

This Garlic Scape Lemon Balm Pesto Recipe combines garlic scapes with fresh, garden-picked lemon balm and basil for those growing delicious herbs! Great for dipping french fries, on burgers or sandwiches, or pasta too! A great way to use up those garlic scapes if you have an abundance!

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Total Time 5

Ingredients

1 Cup Chopped Garlic Scapes (About 10-15 scapes) top flower part removed, cut into ½-inch
¼ Cup Nuts/Seeds of Choice (I used Almonds + Pepitas) Other great nuts/seeds to choose from are Walnuts, Pecans, Sunflower Seeds
¼ Cup Fresh Lemon Balm
¼ Cup Fresh Basil
½ Cup Extra Virgin Olive Oil
¼ Cup Raw Cheddar Cheese Or Parmesan or other hard cheese of choice
1 Tbsp Lemon Juice
½ Tsp Salt

Instructions

Place the garlic scapes in a food processor and pulse until they are broken down, about 30 seconds.
Add the nuts/seeds of choice and pulse until well combined with garlic scapes, about 15 seconds. Scrape down the sides of the bowl.
Turn the food processor to low/blend, and slowly drizzle in the olive oil. Then turn off and scrape the sides again.
Add the lemon balm leaves, basil, cheese, lemon juice, salt, and process until it reaches desired texture. Taste and adjust seasoning if needed.
Store in a glass mason jar, pyrex, or jar of choice.
Use immediately, store in the refrigerator, or freeze for later. Makes About 1-1.5 cups

Notes

To refrigerate: Put pesto into glass jars, top with olive oil, cover, and store in the refrigerator for about a week.

To freeze: Pack into a freezer-safe container, like a mason jar, and freeze for up to one year.

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Garlic Scape Lemon Balm Pesto

Garlic Scape Lemon Balm Pesto