Basil, Garlic Scape, and Pistachio Pesto

During a weekend trip home I was gifted a shopping bag filled with fresh basil, so this week be prepared for a lot of basil inspired dishes. Yesterday we had a Summer Salad with a Basil and Pine Nut Pesto, and today I am switching it up a bit with Pistachios and Garlic Scape.

This recipe is easy to make, great to have in bulk and useful in many dishes. I love pesto with my pasta (quinoa or zucchini version), mixed into scrambled eggs, as a marinade for fish, thinned out for a salad dressing, spread on a sandwich or just pair with some fresh tomatoes. As far as I am concerned you can do no wrong with pesto.

Try out this recipe for a little change to your usual recipe.

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Basil, Garlic Scape, and Pistachio Pesto

Servings - 1 cup


  • 3 cups packed basil leaves

  • 2 garlic scape, chopped

  • 1/4 cup pistachios

  • 1/4 cup pecorino

  • 1/4 cup olive oil

  • juice of 1 lemon

  • 1/2 teaspoon red pepper flakes (optional)

  • salt and pepper to taste


Place first four ingredients in food processor or high speed blender and blend, next add in the lemon juice and then slowly drizzle in the oil until desired consistency.


  • I like to add a little water to thin out my pesto instead of overloading on oil.

  • Have a dairy or nut allergy? No problem, this recipe is still delicious without them if necessary.

  • Leftovers, no problem! Freeze some pesto in ice cube trays or a mason jar to have on hand for a last minute meal.

What is your favorite use for pesto?


Lauren Courtney