This pesto is wonderful in pasta dishes, on flatbreads like pizza and foccacia, and on top of a slice of good, hearty bread. If you don’t grow garlic, the scapes can often be found this time of year at farmer’s markets. I can think of no substitutes – it just wouldn’t be Garlic Scape Pesto without the garlic scapes!
Garlic Scape Pesto
Adapted from several recipes
1 cup garlic scapes, chopped into 1″ pieces (about 4.5 ounces)
1/2 cup olive oil, extra virgin
1/3 cup walnuts
1 dash salt
1/3 cup grated Parmesan cheese
1. Place all ingredients except cheese in food processor. Process to desired consistency, using short bursts.
2. Stir in cheese.
3. Store in airtight container. To help preserve the pesto, cover the top of the pesto with a layer of olive oil.
4. The pesto keeps for a week in the refrigerator, or 6 months in the freezer.
Servings: 20 (serving size 1 tbsp)
Yield: 1-1/4 cup
Nutrition Facts
Nutrition (per serving): 78 calories, 63 calories from fat, 7.2g total fat, 1.5mg cholesterol, 34.6mg sodium, 10.7mg potassium, 2.6g carbohydrates, <1g fiber, <1g sugar, 1.4g protein, 32.9mg calcium, 1.1g saturated fat.