Recipe by Tory Dolben inspired by
Once you try this recipe you’ll be hooked. Great spread on crackers!
  • 10 garlic scapes, chopped
  • 1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
  • 1/3 cup slivered almonds (try toasting them lightly)
  • About 1/2 cup olive oil, divided
  • Small piece of unsalted butter
  • Salt
  1. Place garlic scapes in a food processor and blend.Add almonds and blend until smooth.
  2. Add cheese, half the olive oil, and butter.
  3. Add the remainder of the oil and, if desired, more cheese until desired consistency is achieved.
  4. Season with salt and pepper to taste.

Use additional oil for a thinner pesto. If you’re not going to use the pesto immediately, pour a small amount of olive oil over the top of the pesto and press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.

For another nuttier flavored alternative, substitute half of the garlic scapes with a bunch of arugula!