Garlic Scape Pesto


By now you might be wondering what you will do with all your garlic scapes—here’s one answer!  There are lots of variations on this, but below is one I like from the Might Appetite blog at the Washington Post.

  • 1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
  • 1/3 cup walnuts
  • ¾ cup olive oil
  • ¼-1/2 cup grated parmesan
  • ½ teaspoon salt
  • black pepper to taste

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmesan to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

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