Garlic Scapes are a wonderful, fleeting spring experience. I’ve always used them pretty simply – chopped on top of a pizza, under a roasted chicken, stir fried with other veggies. I decided to try scape pesto this year. This is based on the recipe by Dorie Greenspan which seems to be the scape pesto recipe of choice. Next time I think I might use walnuts. It’s delicious as is but walnuts just seem like they would be perfect. These scapes are from Sheerlark Farm.
Start by chopping your scapes and almonds. Add that along with some grated Parmesan to the food processor and pulse together. Drizzle in olive oil with the machine running until you are happy with the consistency. That’s it! Simple and delicious! You can store in the fridge for a few days or freeze in small batches to use later.
It is a gorgeous bright, springy green. It will work for chips, pasta, pizza….just about anything!