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Author Notes: 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
Makes enough pesto to stock the freezer
- 1/2 cup chopped garlic scapes
- 1 lemon
- 1 fat clove garlic
- 8 cups loosely packed arugula
- 1/3 cup Pecorino
- 3 tablespoons roasted, salted almonds
- 1 pinch red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 cup extra-virgin olive oil, plus more as needed
- 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.
- This recipe is a Community Pick!