Monday, July 25, 2011


Garlic Scape Pesto has officially entered the Halls of Seasonal Delight in our household.  It is absolutely scrumptious.  I've been eating it slathered on buttered toast almost every morning for the past week.

So do yourself a favor, and if you ever run into garlic scapes at the co-op or your farmers' market (available in JULY only), buy a tassel and bring them home to make this.  Yo.  You won't regret it.

  • 1 large handful garlic scapes
  • 1 medium handful basil leaves
  • 1 medium handful parsley
  • 1/2 cup grated parmesan cheese
  • 1/3 cup raw sunflower seeds
  • 1/2 tsp sea salt
  • 1 cup extra-virgin olive oil

Add everything but the olive oil to a food processor and run until the ingredients are roughly blended.  Then add the olive oil slowly until the desired consistency is reached.  Feast or freeze, your choice.

1 comment:

Ashley said...

Making this right now after years of dreaming!! I haven't come across garlic scapes until last week when it was offered as part of our weekly urban harvest order! I jumped at the chance and I am so excited!! I only have a small handful of basil, but I think it will still be delicious!