Similar Recipes
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Grilled Garlic Scapes
Garlic scapes coated with olive oil, salt, and pepper, then charred on a hot grill.
Pesto!
Homemade pesto will last for 3 days in the fridge, or months in the freezer. Toss through pasta and pasta salad, spread on toast, use as a dip, dollop on everything!
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Ramp Pesto
A garlicky, savory pesto made from ramps, a foraged wild onion that chefs (and food writers) go wild for. This pesto tempers the garlicky bite of the ramps with pecorino cheese, pistachios, olive oil, and lemon juice and zest, and is perfect for pasta, beans, vegetables, on roasted chicken and fish, and on sandwiches.
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Garlic Scape Compound Butter
A flavorful compound butter packed with mild and herbal garlic scapes with parsley, lemon, juice, and salt—perfect for melting on meats and fish and more.
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Eat for Eight Bucks: Pumpkin Seed Pesto
Last week I finally got around to whipping up some pesto with pumpkin seeds, playing the part of pine nuts, and now I am smitten. I've tossed it with cold whole wheat couscous, twice I've stirred it into pasta, and I've eaten it by the spoonful while the baby begged for her fair share. With plain sliced tomatoes, pasta with pesto becomes a simple but filling celebration of summer.
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Arugula Pesto
The peppery bite of arugula is tempered by oil and Parmesan, creating a smooth, yet incredibly flavorful pesto that's ready to top chicken, pasta—you name it!
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Fresh Mint, Feta, and Pistachio Pesto
Mint, pistachios, and feta make a deeply flavorful, rich variation on a classic pesto. It's delicious tossed with pasta, drizzled on fresh vegetables like sliced tomatoes, or served as a sauce for meats like chicken, pork, or lamb.
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Pickled Garlic Scapes
In its finished form, this pickle ends up tasting like a wonderfully garlicky dilly bean. If you like the combination of garlic and a snappy pickle, you'll be quite pleased with this one.
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Garlic Scape Hummus
A silky, smooth hummus with a mellow garlic flavor.
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The Best Pesto alla Genovese (Classic Basil Pesto Sauce)
We tested every variable to find the best method and ingredients to make the ultimate Genovese-style basil pesto sauce that tastes just like it came from the Ligurian hills of Italy.
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Raw pine nuts and manually stirring in olive oil allows for a smoother and sweeter pesto that fully showcases this versatile ingredient that functions as a vegetable, aromatic, and herb all in one.
Serve With
Grilled Garlic Scapes
Garlic scapes coated with olive oil, salt, and pepper, then charred on a hot grill.
Garlic cheese pizza
For a great garlic cheese pizza just lke your favourite pizzeria, use both parmesan and mozzarella, and steep olive oil with garlic for 10 minutes.
Ramp Pesto
A garlicky, savory pesto made from ramps, a foraged wild onion that chefs (and food writers) go wild for. This pesto tempers the garlicky bite of the ramps with pecorino cheese, pistachios, olive oil, and lemon juice and zest, and is perfect for pasta, beans, vegetables, on roasted chicken and fish, and on sandwiches.
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Creamy Garlic Pasta
A pantry pasta recipe with seven ingredients that takes just 20 minutes to cook.
Garlic Scape Compound Butter
A flavorful compound butter packed with mild and herbal garlic scapes with parsley, lemon, juice, and salt—perfect for melting on meats and fish and more.
Vegetarian Garlic Stuffed Mushrooms
These one bite Vegetarian Garlic Stuffed Mushrooms are a great starter to pass around. Super easy and fast to prepare (10 min), plus you can prepare ahead.
Pizza toppings
Recipes for pizza toppings, from all time favourites like Pepperoni and Supreme, to Italian classics like Quattro Formaggio and Margerita!
Garlic Butter Cauliflower Pasta with Pangrattato
Cauliflower pasta made with cauliflower browned in garlic butter then tossed through pasta with lemon and chili, topped with toasted breadcrumbs. Luscious and easy, this is meat free food for carnivores!
Eat for Eight Bucks: Pumpkin Seed Pesto
Last week I finally got around to whipping up some pesto with pumpkin seeds, playing the part of pine nuts, and now I am smitten. I've tossed it with cold whole wheat couscous, twice I've stirred it into pasta, and I've eaten it by the spoonful while the baby begged for her fair share. With plain sliced tomatoes, pasta with pesto becomes a simple but filling celebration of summer.
Pesto!
Homemade pesto will last for 3 days in the fridge, or months in the freezer. Toss through pasta and pasta salad, spread on toast, use as a dip, dollop on everything!