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Keto Sauces

Rudy's Garlic Scape Pesto

If you've ever stumbled upon curly garlic scapes at the farmer's market and wondered what to do with them, this keto pesto is your answer. I love how their mild, slightly sweet garlic flavor shines without overpowering a dish. It's a vibrant, low-carb sauce that comes together in just 10 minutes, perfect for everything from grilled meats to zucchini noodles.

10 min Prep time 0 min Cook time 10 min Total time 16 Servings 128 Calories
Rudy's Garlic Scape Pesto

Ingredients

  • garlic scapes, chopped
  • /2 cup freshly grated Parmesan cheese
  • /2 cup freshly grated Asiago cheese
  • tablespoon fresh lemon juice
  • /4 cup pine nuts
  • /4 cup extra-virgin olive oil
  • salt and pepper to taste

Instructions

  1. Step 1

    Place the chopped garlic scapes, grated Parmesan, Asiago, fresh lemon juice, and pine nuts into the bowl of a food processor. Secure the lid and pulse a few times to break down the scapes and nuts. Then, with the processor running on low, slowly drizzle in the extra-virgin olive oil through the feed tube. Watch as the mixture emulsifies into a brilliant green, creamy pesto. Stop to scrape down the sides with a spatula to ensure everything incorporates evenly. If it's too thick, a tablespoon of water or more oil can help reach the right consistency. I usually blend until it's completely smooth, but leave it a bit chunky if you prefer texture. Season with salt and pepper to taste, giving it one final pulse. This pesto is perfect tossed with hot vegetables or over grilled chicken. One batch yields enough for several meals, and the fresh flavor only deepens over a day or two in the fridge.

Chef's Tip

I toast the pine nuts in a dry skillet until golden before adding them to the processor—it brings out their buttery richness and adds depth to the pesto.

Storage Tips

Store in an airtight container in the fridge for up to 1 week, with a thin layer of olive oil on top to prevent browning. Freeze in ice cube trays for up to 3 months—just thaw and stir.

Variation Tips

Swap pine nuts for walnuts or macadamia nuts for a different flavor and lower-carb twist. Use this pesto as a keto pizza sauce, stuffed into chicken breasts, or drizzled over roasted vegetables like asparagus or cauliflower.

Frequently Asked Questions