Oxbow Farm & Conservation Center


Garlic Scape Pesto

From the Oxbow archive

So simple to make and delicious taste of spring!

  • 1 bu garlic scapes, top flower bulb removed, cut into 1/4-inch slices
  • 1/3 C walnuts or almonds
  • 1/2 C olive oil
  • 1/4 - 1/2 C grated Parmigiana
  • 1/2 tsp kosher or sea salt
  • Freshly ground black pepper

  • Place scapes and nuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated; add more if needed to get a smooth but not overly oily consistency. Scoop pesto into a mixing bowl, add Parmigiana, salt and pepper to taste. Store in fridge in an air-tight container for about a week. Or better yet, toss with fresh pasta and eat right away!