- 1 cup finely chopped garlic scapes - 8 to 10, depending on size
- 1/3 cup slivered or chopped nuts (almonds, walnuts, pine nuts), toasted if you prefer
- 1/2 cup extra-virgin olive oil
- 1/3 cup finely grated Parmesan cheese (to taste)
- salt to taste
Garlic scape pesto: this is one of the most wonderful things about early season veggies! I’m re-publishing this recipe, since we’re harvesting garlic scapes now. It’s pretty darned great, try it!
Put the chopped garlic scapes and nuts in the bowl of a food processor, and whiz until well combined. Add some of the cheese, and whiz it again.
Slowly drizzle in olive oil and process until it’s well mixed in.
Transfer to a bowl, add more Parmesan cheese as desired, and then add salt and pepper to taste.
The garlic scape pesto will keep for up to a week, covered air-tight, in the refrigerator (press some waxed paper to the surface to keep it from turning brown). Or you may plop splats onto waxed paper, freeze them solid, and then bag the frozen splats, to have smaller portions later on.