Garlic Scape Pesto #2

Is there any such thing as too much garlic? Not in our house, and there is no such thing as too many garlic scape pesto recipes either. Add a teaspoon (or more) to a bowl of any type of soup for a ‘wow’ effect!


1 cup garlic scapes (about 8 or 9 scapes) cut into ¼-inch slices

1/3 cup walnuts or pine nuts (toasting these adds a nice flavor)

¾ cup olive oil

¼-½ cup grated parmesan cheese

½ teaspoon salt

black pepper to taste


Place scapes and walnuts in the bowl of a food processor and grind until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. Transfer mix to a mixing bowl. Add parmesan, salt and pepper to taste. Makes about 6 ounces of pesto.

Keeps for up to one week in an airtight container in the refrigerator. Or transfer to an ice-cube tray and freeze to be defrosted and used one cube at a time at your leisure. The latter approach makes scape pesto available even in mid-winter, when it’s use can make a scrumptious dish.

For ½ pound dry pasta, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

This recipe is based on one from The Washington Post  ( )                                  with improvements based on our personal experiences

Dick & Diana Dyer

Dick’s “Pretty Good!” Garlic at

The Dyer Family Organic Farm, Ann Arbor, MI

“Shaping our future from the ground up”