Garlic Scape Pesto

I’m a sucker for pesto: basil, cilantro, walnuts, or pine nuts, doesn’t much matter because I love it all!  So just imagine my excitement when I stumbled upon one made from garlic scapes.  🙂

Garlic Scape Pestoadapted from the Washington Post

2 cup garlic scapes, cut into 1/4 inch slices

2/3 cup walnuts

1-1/2 cups olive oil

3/4 cup grated Parmigiano-Reggiano

1 tsp salt

black pepper to taste

In the bowl of a food processor combine scapes and walnuts, puree until smooth.  Slowly drizzle olive oil into the bowl and continue to process ’til well incorporated.  Transfer to a medium bowl, add parm, salt, and pepper.  Add to cooked pasta, sautéed vegetables, omelets, mashed potatoes, or spread on pizza as a substitute for red sauce!  Store in an air-tight container in the fridge for up to a week or in the freezer for a year… if it lasts that long!

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3 Comments

Filed under Spices & Sauces, Vegetarian

3 responses to “Garlic Scape Pesto

  1. Pingback: Pickled Garlic Scapes | One Green Tomato

  2. So many good CSA ideas!! Can’t wait to see what else you come up with!

    • Thanks Steph! Next up will be cherries. If you’re hosting the jam exchange again this year my recipient may get some cherry vanilla bean jam…if it sticks around long enough! 😉

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