food Program

Garlic Scape Pesto

Contributed by Kim O'Donnel, from the Real Food Right Nowseries.

1 cup garlic scapes (8 or 9 scapes), top flowery part removed, cut into 14-inch slices
13 cup walnuts
34 cup olive oil
14 to 12 cup grated Parmigiano-Reggiano cheese
12 tsp salt, or to taste
Ground black pepper

Place the scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in the oil and process until integrated.

With a rubber spatula, scoop the pesto out of the bowl and into a mixing bowl. Add Parmigiano- Reggiano and salt and pepper to taste.

Keeps for up to one week in an airtight container in the refrigerator. Also freezes well; add the cheese after the pesto has thawed.

Makes about 34 cup.

Learn more about garlic scapes in Kim’s full post on Ecocentric Blog.