Adapted from doriegreenspan.com
10 garlic scapes, finely chopped
1/2 cup finely grated Parmesan cheese
1/3 cup slivered almonds
1/2 cup olive oil
Pinch of salt
- Put garlic scapes, 1/3 cup of the cheese, the slivered almonds, and olive oil in a food processor (a blender or mortar and pestle may also be used).
- Blend all ingredients, then add additional cheese to desired flavor and consistency. Season with salt to taste.
Yields about 1 cup of pesto. Prep time, about 15 minutes.
Cook’s note: Store pesto in the fridge for up to 2–3 days. Serve with pasta of your choice or try as a spread on bruschetta or sandwiches.