Garlic Scape Pesto
Prep time
Cook time
Total time
Serves: 8-12
  • 1 cup roughly chopped garlic scapes
  • ½ teaspoon sea salt
  • ⅓ to ½ cup extra virgin olive oil, or more if needed
  • ⅓ to ½ cup grated Parmigiano Reggiano cheese
  1. Pulse the garlic scapes in a food processor several times until they are somewhat ground up. Add the sea salt, and with the blade running, drizzle in olive oil until the mixture becomes the consistency of ketchup. You may need to stop the motor several times to clean the sides while you are working. Add the cheese and pulse just to combine.
  2. Store for up to a week in the refrigerator or freeze.
I did not use nuts in this pesto as many pesto recipes call for. You could add ¼ cup toasted pine nuts if you like for a more traditional blend.
Recipe by Cooking With MicheleĀ® at