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Garlic Scape Pesto

Garlic Scape Pesto
Ingredients for about two cups:

9-10 garlic scapes, knobby seed-pods removed and discarded
1/2 cup  almonds or walnuts or your nut of choice
3/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
Salt and Pepper to taste

Special Equipment – A food processor; a rubber spatula

Preparing the scapes - Rinse scapes in cold water, then roughly chop into half-inch pieces.

Processing — Pour scapes and almonds into the bowl of your food processor. Blend for 30 seconds, or until a fairly smooth texture is achieved. Scrape down sides of bowl with your rubber spatula.

With the machine running, slowly add olive oil, and process until thoroughly incorporated, about 15 seconds. Then add the Parmesan cheese, salt, and pepper, and blend for another 5 seconds. Taste carefully — you might like to add more salt and pepper.

This pesto is really yummy when refrigerated for several hours or overnight. Before chilling, place the pesto in a glass bowl and cover tightly with plastic wrap.

Garlic scapes are available only from June thru early-July. So you might want to buy lots of them, and make a bunch of batches of pesto. You can freeze as ice cubes + then put in a freezer bag to use as needed.

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