Garlic Scape Pesto

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Garlic Scape Pesto

garlic scape pesto 2
Ingredients for about two cups:

9-10 garlic scapes, knobby seed-pods removed and discarded
½ cup (2.5 oz. bag) slivered almonds
¾ cup Extra Virgin Olive Oil
¼ cup grated Parmesan Cheese
Salt and Pepper to taste

Special Equipment – A food processor, a rubber spatula

Preparing the Scapes – Rinse scapes in cold water, then roughly chop in half-inch pieces.

Processing – Pour scapes and slivered almonds into the bowl of your food processor. Blend for 30 seconds, or until a fairly smooth texture is achieved. Scrape down sides of bowl with your rubber spatula.

With the machine running, slowly add the olive oil, and process until thoroughly incorporated, about 15 seconds. Then add the Parmesan Cheese, salt, and pepper, and blend for another 5 seconds. Taste, carefully – you might like to add more salt and pepper.

Although this pesto is good freshly made, it is even better when refrigerated for several hours or overnight. Before chilling, place the pesto in a glass bowl and cover tightly with plastic wrap.

Garlic scapes are available only from June through mid-July. You can freeze this pesto in air-tight containers for up to 3 months.

Thank you to Kevin Lee Jacobs for this recipe. Check out his website for photos and more!

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