Garlic Scape Pesto

<from Teske’s Spin Farm>  


  • ½ cup garlic scapes (top, flowery part removed), cut into ¼ inch slices

  • 2 heaping Tbsp. walnuts or nut of your choice (optional) ** I used walnuts

  • 1/3 cup + 1 Tbsp. olive oil

  • ½ cup grated Parmigiano cheese (I bought the cheese & grated; no pre-grated for me, thanks!!)

  • ¼ tsp. salt

  • black pepper to taste



  1. Place scapes & nuts in the bowl of a food processor (or hand blender, or blender) & whiz until well combined & somewhat smooth.

  2. Slowly drizzle in oil & process until integrated.

  3. With a rubber spatula, scoop pesto out of bowl & into a mixing bowl.

  4. Add cheese to taste; add salt & pepper (if indeed you remember the pepper; I forgot it!?).

Keeps up to 1 week in fridge, or freeze it.

Wickedly, sinfully delicious!!!


p.s. I bought the garlic scapes at the Deep River farmers’ market when I was up there. Had never bought or used them before, & was thrilled to see the pesto recipe with them. I’m a very un-practiced, unsophisticated cook, pretty new to pesto-making (made my first batch last year with the gobs of fresh basil from a friend’s garden, where I was house-sitting). This pesto is to die for. Thank you thank you thank you, Teske’s Spin Farm!!

p.p.s. I love farmers' markets!!!!!

'Quote of the day' with this post: “No burden is heavy if everyone lifts.” ~ Sy Wise