Garlic Scape Pesto Salad


1 cup garlic scapes, roughly chopped (about 10 scapes)

1/2 cup raw, unsalted pine nuts or sunflower seeds, divided

1/4 cup Harvest Ultra Premium Olive Oil, unflavored

1/4 cup Harvest Garlic Olive Oil

1/3 cup parmesan cheese

1/2 cup fresh basil leaves, lightly packed

1/4 cup Harvest Sicilian Lemon White Balsamic Vinegar

1 lb rotini or farfalle pasta

1 pint cherry tomatoes, halved

Optional add-ins: Grilled chicken breast, fresh mozzerella or feta, sun-dried tomatoes, pitted Kalamata olives


Bring a large pot of salted water to boil, and prepare pasta according to package instructions. Drain, rinse with cool water, and reserve.

Make pesto: Add garlic scapes to the bowl of a food processor and pulse for about 30 seconds. Add 1/4 cup pine nuts or sunflower seeds and pulse another 30 seconds or so, scraping down sides of bowl when finished. Add Olive Oils and blitz on high for 10-15 seconds; repeat with parmesan. Add basil and Balsamic Vinegar and pulse until desired consistency has been reached.

Toss pasta with pesto mixture. Fold in halved cherry tomatoes, remaining pine nuts or sunflower seeds, and any other add-ins; taste for seasoning and serve.

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