Garlic Scape Pesto

Garlic Scape Pesto

By annamueser Published: July 26, 2012

  • Prep: 10 mins

From Free Bird Farm.



  1. Place scapes and walnuts in the bowl of a food processor and pulse until well combined and somewhat smooth. Slowly drizzle in oil and process until blended. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper to taste.
  2. Eat over pasta or store in an air-tight container in the refrigerator for up to one week. Or freeze in a thin layer in a sealed freezer bag. Break off a portion of the frozen pesto to use as needed—to flavor pastas or soups or spread on a sandwich.
  3. For a full box of pasta, simply double this recipe.