this post, too, comes belated. in fact, so belated there’s not garlic scape pesto left in the fridge or freezer. it’s long gone.

after posting about my other two pestos (also DELISH), a friend asked me about garlic scape pesto. last year, i made some based off dorie greenspan’s recipe. this year, i combined her recipe with some other inspiration, that is, cleaning-out-the-freezer ingredients.

i must say, it was a smashing success. i don’t know if i even ate any with pasta. i just smeared it on carrots and bread like hummus. fantastic. sadly, because of the great delay between preparing, eating, and posting. i don’t remember my exact proportions or ingredients… but here’s the rough idea! improvise! i always do!

garlic scape pesto

12-16 garlic scapes, false flower removed (and composted)
1/2 cup toasted nuts: at least 1/2 almonds, the rest sunflower seeds, pumpkin seeds, flax seeds, sesame seeds
large splash lemon juice
1/3-1/2 cup olive oil
1/2 cup parmesan cheese
salt and pepper to taste

1. in a food processor, pulse the scapes, nuts, and lemon juice until well broken down and well mixed.
2. slowly stream in the olive oil while machine is running.
3. add the cheese and salt and pepper and pulse to combine it all together.

this turned out so delectable: sweetness from the almond, salty from the cheese, tart with the lemon juice, all deepening the lovely mild flavor of the garlic scape. enjoy!