Garlic Scape Pesto


  • 10 garlic scapes, chopped
  • 1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
  • 1/3 cup slivered almonds (try toasting them lightly)
  • About 1/2 cup olive oil, divided
  • Small piece of unsalted butter
  • Salt


  • Place garlic scapes in a food processor and blend.Add almonds and blend until smooth.
  • Add cheese, half the olive oil, and butter.
  • Add the remainder of the oil and, if desired, more cheese until desired consistency is achieved.
  • Season with salt and pepper to taste.
  • Use additional oil for a thinner pesto. 

If you're not going to use the pesto immediately, pour a small amount of olive oil over the top of the pesto and 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.

Recipe submitted by Farmer Dave's