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How to Make Garlic Scrape Pesto

Updated: Jul 15, 2021

This week a friend at work asked me if I wanted any garlic scrapes. I had never heard of garlic scrapes. I guess this is because I just never grew garlic. So I said, "Sure!" And she gave me a little pile of them.

Garlic scrapes are the stem and flower bulb that grow out of garlic. They are very garlicky and curly.

While the whole thing is edible, the bulb part and up to the skinny tip is tougher and most people cut that off before use. We do that too.

The easy and beginner way to use garlic scrapes for us was to make Garlic Scrap Pesto.

Garlic 🧄 Scrape Pesto is a super green and garlic filled pesto that is great on pizza, pasta, and warm homemade chunks of bread. A little does go a long way. Garlic scrapes and Garlic Scrape Pesto are a good source of protein, vitamin C, and calcium. They offer the same benefits as garlic.

This is easy to make in a food processor. I have also made it in a blender, but it is harder with a blender because the scrapes and the basil don't setlle easily and don't get processed without constantly pushing them down.

In a food processor, add:

20 garlic scrapes cut into 3 or 4 inch sections ( remember to cut the bulb end off)

1/2 cup organic grated Parmesan cheese

1/2 cups organic pine nuts

1/2 cup fresh organic basil leaves

1 1/2 tbsp organic or fresh squeezed lemon juice

1/4 tsp sea salt

Pinch of organic ground black pepper

You will also need 1/2 cup of the best olive oil that you can afford (this gets added in a bit)

Process these all together (not the olive oil yet) and pulse blend it until the scrapes and leaves are all finely minced. Now start adding 1/2 cup olive oil slowly, pulsing while you go. Keep adding the oil till the pesto is the consistency you prefer.

I usually use 3 tablespoons more than the half cup. I also use a top line of olive oil for this because it's such a primary ingredient. Don't worry if you have every day pesto. It will still be great. Only splurge if you can.

Now you can put the pesto into small containers.

That green color is beautiful and really represents summer and fresh garden to table food. Yum!

Pack them well with no air spaces if your going to freeze the pesto. It freezes very well for up to 6 months. Sprinkle a few pine nuts on top and you're ready to go.

I love these glass jars, 4 ounces is a great size. I can gift pesto in these by adding some twine or ribbon. You can get these jars right here. They hold 4 ounces, freeze week and make great gifts.

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