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

10 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.

If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.