Garlic Scape Pesto

From – Adapted from Kim O’Donnel of the Washington Post


  • 1 cup garlic scapes (about 8 or 9 scapes), top bulby part removed, cut into 1/4 inch slices
  • 1/3 cup walnuts
  • 3/4 cup olive oil
  • 1/4-1/2 cup grated parmigiano cheese
  • 1/2 teaspoon 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; add salt and pepper.
  • Makes about 6 oz of pesto.  Keeps for up to 1 week in an airtight container in the fridge.
  • For 1/2 lb short pasta such as penne, add about 2 Tablespoons of pesto to cooked pasta and stir until well coated.


1 Response to Garlic Scape Pesto

  1. Pingback: Scapes are in! | Laughing Crow Farm

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