Recipe: Garlic Scape and Almond Pesto

Recipe: Garlic Scape and Almond Pesto

 scape recipe,  scape recipes, scape pesto

If you are growing garlic scapes (photo above) or see them in the Farmer’s Market this time of year, this is a great use for them… a wonderful garlic delivery system! This recipe makes about 1 cup.

Scape Pesto

10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you’d like)
About 1/2 cup olive oil
Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.

If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.


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  1. […] see his garlic grew up to his elbow; and you can see our daughter harvesting the scapes, which we made into pesto. There are already lots of lettuce and arugula, kohlrabi and herbs. The peaches and raspberries, […]

  2. […] I make this Garlic Scape Pesto which is delicious, but I still have leftovers of it in my freezer. Here are some other ideas for […]

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