AuthorErikaDifficultyBeginnerGarlic scapes only come around once a year. This easy pesto captures their fresh garlic flavor and pairs beautifully with sugar snap peas
Sugar Snap Pea Salad
1 pint sugar snap peas
½ tbsp sesame seed
enough Garlic Scape Pesto to lightly coat peas
Garlic Scape Pesto
1 bunch garlic scapes, roughly chopped
¼ cup toasted nuts- pistachio, sunflower, walnut, whatever you have on hand
¼ cup herbs, i.e. cilantro, mint, basil, parsley- any or all.
lemon zest
juice of 1 lemon
½ cup extra virgin olive oil + more if needed to thin
¼ cup grated parmesan, optional
salt, to taste
1
Remove the stem end and strings from each snap pea pod. If you want peas a little more tender instead of crunchy, blanch for 30 seconds to 2 minutes and then put in ice bath
2
In a food processor, pulse the scapes for 30 seconds. Add the pistachios and pulse again. Add the herbs, lemon zest, lemon juice, and salt. With the processor running, drizzle olive oil until pesto is smooth.
3
In a bowl, toss sugar snap peas with a little pesto. Mix well and taste. Add another tbsp of pesto, if desired. Top with a sprinkle of sesame seeds
4
Use leftover pesto for pasta, salad dressings, on toast and more
Ingredients
Sugar Snap Pea Salad
1 pint sugar snap peas
½ tbsp sesame seed
enough Garlic Scape Pesto to lightly coat peas
Garlic Scape Pesto
1 bunch garlic scapes, roughly chopped
¼ cup toasted nuts- pistachio, sunflower, walnut, whatever you have on hand
¼ cup herbs, i.e. cilantro, mint, basil, parsley- any or all.
lemon zest
juice of 1 lemon
½ cup extra virgin olive oil + more if needed to thin
¼ cup grated parmesan, optional
salt, to taste
