Pesto is a make-aheader's dream. It's a means for cleaning out your fridge and pantry, it freezes beautifully, and it plays nice with everything from meat and fish to pasta and grains to soups and vegetables. If scapes aren't in season, substitute with additional arugula or the white and light green parts of a leek. —Merrill Stubbs
enough pesto to stock the freezer
chopped garlic scapes
fat clove garlic
loosely packed arugula
roasted, salted almonds
red pepper flakes
Kosher salt and freshly ground black pepper
extra-virgin olive oil, plus more as needed
In This Recipe
To make the pesto, put the garlic scapes in the bowl of a food processor. Zest and juice the lemon into the food processor, straining out the seeds. Add the garlic, arugula, Pecorino, almonds, red pepper flakes, 1/4 teaspoon salt, and black pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl. (If you have a small food processor, you may need to add the arugula in batches.)
With the food processor running, add the olive oil in a slow, steady stream and process until everything is blended into a paste. Taste and add more salt, black pepper, or lemon juice, if needed.
Transfer the pesto to a container and refrigerate for up to 10 days or freeze for up to 6 months.