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Garlic Scape Pesto

10 Harvest Haven garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan
1/3 cup slivered almonds
About 1/2 cup olive oil*
Salt to taste

Add all ingredients to a food processor and blend. If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing.

The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.

Makes about 1 cup.

*1/3 cup soft butter may be substituted for the olive oil.

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