Garlic Scape Pesto

Garlic Scape Pesto

From Sara Poggi via friends at  Rogue Valley Brambles,



1 cup garlic scapes (about 8 or 9 scapes), cut into 1/4 in slices with

top flowery part removed

1/3 cup walnuts

3/4 cup olive oil

1/4 -1/2 cup grated parmigiano

1/2 tsp 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 parmigiano to taste and salt and

pepper. Makes about 6 ounces of pesto. Keeps for about a week in an

air tight container in the refrigerator. Also freezes nicely.


For 1/2 pound short pasta such as penne, add about 2 Tablespoons of

pesto to cooked pasta and stir until pasta is well coated. Scape pesto

is smooth and flavorful, but in a subtle , garlicky-lemony way.


~ by handhollowfarm on August 20, 2011.

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