Attitude of Gratitude Recipes

Garlic Scape Pesto (à la MaryJane)

1/4

  

pound garlic scapes

1/2

  

cup olive oil

1

  

cup grated Parmesan cheese

3

  

T fresh lime juice

 

  

salt
  1. Purée garlic scapes and olive oil in a blender or food processor until smooth.
  2. Stir in Parmesan cheese, lime juice, and salt to taste.

Makes approximately three cups.

Garlic Scape Pesto (à la Kevin)

10–15

  

garlic scapes, minced

1/2

  

cup grated Parmesan cheese

1/2

  

cup extra virgin olive oil

1/3

  

cup chopped almonds

1/2

  

tsp salt

 

  

Juice from half a lemon
  1. In a mortar or a food processor, combine the scapes, Parmesan, almonds, salt and half the olive oil.
  2. While mashing mixture in mortar, or puréeing in food processor, slowly add remaining olive oil.
  3. Once mixture reaches desired texture and consistency, stir or blend in the lemon juice.

Pesto can be served immediately, refrigerated for up to a week, or frozen for even longer.
Garlic Scapes
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