Garlic Scape & Parsley Pesto with Grilled Steak
Garlic Scape Pesto Meets Grilled Steak
You know how sometimes the simplest ingredients surprise you? This week, I took a handful of garlic scapes and parsley from our humble little garden and turned them into liquid green gold—aka pesto. Add a grilled steak from the quarter cow in the freezer and you’ve got a meal that feels fancy but is really just farm to fork realness.
Why Does This Work:
Garlic scapes are the curly tops of garlic plants, and they’re basically nature’s way of saying “Hey, don’t forget me!” They blend beautifully with parsley, a little lemon, olive oil, and cheese to create a bold, bright pesto. When spooned over a sizzling grilled steak—sirloin, ribeye, or flat iron—it’s a match made in garden heaven.
What you need:
Pesto:
1 cup garlic scapes (chopped)
1/2 cup fresh parsley (packed)
1/4 cup grated Parmesan cheese
1/4 cup nuts (sunflower seeds, walnuts, or pine nuts)
1/2 cup olive oil
Juice of 1/2 lemon
Salt to taste
Steak:
1 flat iron or sirloin steak
Salt and pepper
Olive oil
This Is How We Do It:
Blend scapes, parsley, nuts, cheese, and lemon juice in a food processor.
Slowly stream in olive oil until smooth. Add salt to taste.
Season steak with olive oil, salt, and pepper. Grill or pan-sear to desired doneness.
Let rest, then slice and top with pesto.
Pro Tip:
Double the pesto and freeze in ice cube trays. You are welcome!
Reflection:
It’s funny how something that starts as a side shoot (like a scape) can turn into the highlight of a dish. Sometimes we overlook the small, curly, awkward things in life—not realizing they carry the most flavor. That’s how grace works too, doesn’t it?
If you have made this recipe, let me know if a comment. Share this with others and enjoy!
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