Spinach Basil Pesto with Garlic Scapes
Spinach basil pesto with garlic scapes will add a burst of flavour to almost any dish. A garden-fresh, delicious and super easy sauce or spread to make!
Is your garden bursting with all kinds of green leafy vegetable and herb goodness? Or, do you love visiting local farmers’ markets like I do? If you’re putting your hand up saying, YES, YES, then this recipe is for you!
Unfortunately, having a yard on the smaller side means being limited in what we’re able to grow each season. This year, I planted basil, rosemary, oregano, parsley, chives, and thyme, along with some spinach and kale in containers. Not much, but it keeps the garden-loving side of me happy until we have more space. A little homegrown is better than none.
In the meantime, there are all kinds of garden-to-table markets around us that make preparing fresh and delicious recipes so fun this time of year. And, in most cases, local produce is bursting with much more flavour, not to mention nutrients, than you’d typically find at a regular supermarket.
On our way to a family picnic a few weeks ago, we made a pitstop in a nearby town and picked up garlic scapes from a local garlic farmer.
What are Garlic Scapes?
If you’ve never heard of garlic scapes, they’re the long, curly flower buds of garlic plants that are removed earlier in the growing season to encourage the bulbs to plump up.
Basically, you can use them the same way you’d use garlic cloves in a recipe. I find the flavour to be a bit milder, making them a good choice for uncooked dishes like fresh pesto.
Have you ever made your own pesto? It’s so easy!
What’s in Pesto?
You can use almost any variety of leafy greens and herbs to make pesto.
For this recipe, I chose spinach and basil since that’s what I had most of in my garden and I wanted to get to it before the pesky little bugs did! They seem to love spinach, don’t they? And those little aphids are rampant this time of year, ugh!
What Can You do with Pesto?
We enjoy it slathered on bread or crackers, as pizza sauce, or simply tossed with al dente pasta. It’s also delicious spooned over fresh tomatoes, grilled vegetables, chicken or soup.
The possibilities for this vibrant sauce are endless. Eat it straight from the jar if you want. No judging here!
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How to Make Spinach Basil Pesto
Ingredients
- fresh baby spinach
- fresh basil leaves
- garlic scapes (or garlic clove)
- pecans (or pine nuts or walnuts)
- sea salt
- freshly cracked black pepper
- zest and juice of lemon
- extra virgin olive oil
- parmesan cheese
The full list of ingredient measurements, plus details are in the printable recipe card below.
Directions
- Add both the spinach and basil to a food processor, along with some chopped garlic scapes (or garlic), pecans (or other nuts you prefer), salt and pepper, lemon juice and zest. Pulse until coarsely ground.
- On low setting, slowly drizzle olive oil through the top until combined.
- Scrape down sides and add parmesan cheese. Pulse until quite smooth.
It’s really that simple!
Pesto Recipe Revisions and Tips
- What can I use instead of parmesan in pesto? Try pecorino or asiago.
- How long does basil pesto last? In the refrigerator, this pesto will keep for 5-7 days in an airtight container. Pesto will last 3-4 months in the freezer.
- You can also freeze it in ice cube trays to pop into soups, stews or sauces to add flavour.
A powerful blender will work too, but food processors are so handy. Mine is by KitchenAid and use it regularly. It’s fantastic for for making pie crust and tapenade.
I like to whip up a double batch and freeze it in jars (I used these cute ones). That way, I always have a quick and easy meal or appetizer option if I’m pressed for time or somebody stops by unexpectedly. And, who doesn’t want a nutritious burst of freshness added to a meal once the growing season is over?!
It also makes a great hostess gift or take-along appetizer for summer parties or picnics. Add to a basket with artisan bread similar to this chili garlic olive oil one I put together.
Featured Comment
From Kristina: “Wow! I had no idea what to do with my garlic scapes… I am so happy I found your recipe! I like this better than regular basil pesto, too bad the garlic scape season is so short. I’ll be poking around your website for other great ideas. Thanks!”
Spinach Basil Pesto with Garlic Scapes
Ingredients
- 3 cups lightly packed fresh baby spinach
- 1 cup fresh basil leaves
- ⅓ cup chopped garlic scapes (or 1 large garlic clove)
- ⅔ cup finely chopped pecans (or pine nuts or walnuts)
- 1 teaspoon fine sea salt
- freshly cracked black pepper
- zest and juice of large lemon (about 4 tablespoons of juice)
- ⅔ cups extra virgin olive oil
- ¼ cup freshly grated parmesan cheese
Instructions
- In a food processor (or powerful blender), pulse together spinach, basil, garlic scapes, pecans, sea salt and pepper, lemon juice and zest until coarsely ground.
- With food processor running, slowly add olive oil through top. Process until combined.
- Scrape down sides (if necessary), add grated parmesan cheese and pulse until quite smooth.
- Store in glass jars and refrigerate for up to one week (or freeze up to 4 months).
Notes
-
- Yield: Makes 2, 250 mL (half pint) jars.
- What can I use instead of parmesan in pesto? Try pecorino or asiago.
- What if I don’t have a food processor? A powerful blender will work too.
- How long does basil pesto last? In the refrigerator, this pesto will keep for 5-7 days in an airtight container. Pesto will last 3-4 months in the freezer.
- You can also freeze it in ice cube trays to pop into soups, stews or sauces to add flavour.
Be sure to pin this garlic scape spinach pesto for later!
Ready to give this fresh spinach basil pesto recipe a try? It definitely won’t disappoint! I plan on making another batch this weekend to pop into the freezer for later.
Now, go and soak up every last drop of summer before it’s over!
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Enjoy your day,
This pesto recipe was originally published August 2017 and updated with fresh ideas, tips and photos.
Love reading your blogs Shauna. So nicely done. You have such great ideas and you’re very inspiring.
You’re so sweet! Thank you for continuing to follow along and being so supportive :) Hugs, Shauna
This sounds delicious!
Thank you :)
Wow! I had no idea what to do with my garlic scapes… I am so happy I found your recipe! I like this better than regular basil pesto, too bad the garlic scape season is so short. I’ll be poking around your website for other great ideas. Thanks!
That’s great to hear. Glad you enjoyed it :)
I was looking for a way to use up garlic scapes and spinach (so much spinach right now!) from my CSA box. This fit the bill. It’s good, but next time I will cut back on the lemon juice. I will start with 2 tablespoons and then decide if I need to add more. This is my preference and it’s a great recipe.
Thanks for the feedback, Holly :)