Pistachio-Garlic Scape Pesto

Pistachio-Garlic Scape Pesto
Staff Writer
Pistachio-Garlic Scape Pesto
Jacqueline Fisch

Pistachio-Garlic Scape Pesto

You may be wondering, "What is a garlic scape?" The first time I saw these curly-green-bean-like things I had no idea what to do with them. These curly, deep-green stalks are the shoots that grow from garlic bulbs. Similar to asparagus or green beans in texture, they have a very mild garlic taste. You can use them any way you would use garlic, and have a very mild flavor when eaten raw.

Click here to see In Season: Garlic Scapes.

2
Servings
348
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 bunch garlic scapes, chopped
  • Juice of 1/2-1 lemon
  • 1/2 Cup shelled pistachios, soaked overnight
  • 1/2 Cup packed basil
  • 1/4 Cup nutritional yeast (optional)
  • Drizzle of extra-virgin olive oil (optional)
  • Sea salt, to taste

Directions

Put all of the ingredients in the bowl of a food processor. Blend until the desired consistency is achieved, scraping the sides of the bowl and adding small amounts of water as needed. Season with salt, to taste.

Nutritional Facts

Total Fat
23g
33%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
1280mg
100%
Carbohydrate, by difference
4g
3%
Protein
30g
65%
Vitamin A, RAE
41µg
6%
Vitamin B-12
5µg
100%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
35mg
4%
Choline, total
8mg
2%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
18mg
6%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
560mg
80%
Selenium, Se
10µg
18%
Sodium, Na
72mg
5%
Water
65g
2%
Zinc, Zn
1mg
13%

Pistachio Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Pistachio Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.