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.
