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Jun 29th

Scape Pesto

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  • 1/4 cup pine nuts
  • 3/4 cup coarsely chopped garlic scapes*
  • Juice and zest of 1/2 lemon
  • 1/2 teaspoon salt
  • A few generous grinds of black pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup grated Parmigiano Reggiano cheese

* Or use half scapes and half herbs such as
basil, dill and chervil*


  • In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
  • Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined.
  • Pour in the olive oil slowly through the feed tube while the motor is running.
  • When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese.

*If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.*

Contributed by Carloyn Cope, The Crisper Whisperer



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