Garlic Scape Pesto

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Adapted from

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.

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