Zucchini Noodles with Garlic Scape Pesto

Zucchini Noodles with Garlic Scape Pesto

By Dishing Up the Dirt

Garlic scapes have a milder flavor than raw garlic but still pack a little punch. They are harvested off of hard-neck garlic varieties so energy can focus on growing larger bulbs. Enjoy this seasonal specialty with this simple dish!

Ingredients

For the Pesto:

  • 10 garlic scapes, diced
  • 1/3 cup raw walnuts
  • 1/3 cup extra virgin olive oil
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon fine sea salt + Pepper

For the Zucchini Noodles:

  • 4 medium-small zucchini, ends trimmed
  • 2 cups fresh english peas, blanched (can sub frozen peas too!)
  • 1/3 cup pine nuts
  • 1/3 cup fresh mint leaves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 Tablespoon extra virgin olive oil
  • Fine sea salt and pepper to taste

Overview

Prep Time
20 minutes

Serves
4

Instructions

Step 1
Prepare the pesto by adding all of the ingredients except the oil to a food processor. With the motor running slowly add the olive oil. Process until smooth. Taste test and adjust seasonings if necessary. If the pesto is too thick add a little more oil or a few tablespoons of water. Set aside.

Step 2
If you’re using fresh peas blanch them in boiling water until bright green and tender. If your using frozen peas thaw and blanch if necessary.

Step 3
Use a julienne peeler, spirilizer, or mandoline to slice the zucchini into noodles. Place zucchini noodles in a large bowl. Toss with pesto, peas, mint, pine nuts, crushed red pepper flakes, salt and pepper. Drizzle with a tablespoon more of olive oil and serve.

Notes

  • If you do not have garlic scapes use your favorite pesto recipe instead
  • Use this recipe as a guide and adjust measurements and ingredients as necessary.
  • Always taste test as you go.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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