Garlic Scape Pesto

Scapes are the wild shoots springing from the tops of garlic plants. They’re brilliantly green, long and thin, often with a funky corkscrew shape. Sporting a mild garlic fragrance and a mellow garlic flavor, they can be eaten raw or lightly cooked.

Garlic Scape Pesto

garlic scapes10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup chopped, toasted nuts (almond, cashew, pine or walnut)
1/2 cup olive oil
Sea salt

Put the scapes, 1/3 to 1/2 of the cheese, nuts and half the olive oil in the bowl of a food processor or blender. Chop and blend all of the ingredients and then add the remainder of the oil and most or all of the remainder of the cheese. Season with salt. Makes approximately 1 cup.

Note: For a healthier option, use only 2 tablespoons olive oil and 1/3 to 1/2 cup chicken or vegetable stock.
To store: If you’re not going to use the pesto right away, press a piece of plastic wrap against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or in the freezer for several months. Try freezing the pesto in an ice cube tray so that you only have to thaw out what you need for a meal.


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