This Week in Eats

Garlic Scape Pesto

An extremely simple garlic scape pesto recipe to give you a starting point for your own improvisation

Servings	Prep Time
6	5minutes

Cook Time	Passive Time
0minutes	0minutes

Servings	Prep Time
6	5minutes

Cook Time	Passive Time
0minutes	0minutes

Ingredients

2.5oz Parmesan Cheese
4oz Garlic Scapes
4oz WalnutsToasted
to taste Salt(just a small pinch should do. Be careful if you substitute a salty cheese like asiago!)
to taste Black Pepper(Freshly ground, just a few grinds)
6oz Extra Virgin Olive Oil(more or less to suit your texture preference)
1squeeze Lemon Juice(optional)

Instructions

In a food processor, grate the cheese. Set cheese aside, and switch the processor from the grating disc to the blade.
Place the garlic scapes in the processor, an whir until a rough paste forms. You may need to add in several installments, as well as scape down the sides of the bowl, as sometimes the scapes wrap around the shaft and just spin rather than chop. Add the toasted walnuts, and whir them into a paste as well.
Add the cheese back into the processor, along with a small pinch of salt and a grind or two of black pepper. Pulse a few times to combine.
Run the processor of low, and drizzle olive oil in a slow, steady stream into the mixture until you reach your desired texture.
If you will not be using the pesto right away, a squeeze or two of fresh lemon juice will help preserve the color. Simply squeeze some in (watch of for the seeds!) while the processor is running.