Garlic Scape Pesto

Posted by viv – May 31, 2013 – Categories: Featured Recipes / Garlic / Vegetarian / 


12-15 garlic scapes (chopped roughly to fit in your food processor)

⅔ cup toasted walnuts

12 medium basil leaves

½ cup Parmigiano Reggiano

1 teaspoon coarse sea salt

½ teaspoon black pepper

olive oil, about 1-1½cup, to taste

Cooking time: 10 minutes   –   Serves: 4   –   Meal: Dinner  Lunch  


Place the scapes, toasted walnuts, basil leaves, coarse sea salt & pepper in the bowl of your food processor. Pulse a few times until the ingredients are roughly mixed and chopped. Add Parmigiano and give a quick blend.

Now, with the processor running, slowly pour the olive through the feed tube. Keep pouring and processing until the mixture is a thick and spreadable, yet not completely smooth.

~ To store, transfer the pesto to a container and pour a thin layer of olive oil on the top to seal. Store in the refrigerator or freezer. Serve pesto on crusty bread or mixed into spaghetti noodles with a bit of the hot pasta water added.

1 comment
  1. f says:

    I’ve used this in soupe au pistou and to make meatballs and it tastes wonderful.

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