Garlic Scape Pesto

1 cup garlic scapes, chopped into 1” pieces (about 4.5 ounces)
1/2 cup extra virgin olive oil
1/3 cup walnuts
1 dash salt
1/3 cup grated Parmesan cheese

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.  Stir in Parmesan to taste; add salt and pepper.  Keeps for up to one week in an air-tight container in the refrigerator, or six months in the freezer. To use on 1/2 pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.  Or use on pizzas, in tacos or burritos, on roasted veggies or sandwiches… the possibilities are endless.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s