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Garlic-Scape Pesto

By , from the Culinate Kitchen collection
Yield 1½ cups


This garlicky pesto is delicious with spinach pasta.


10 garlic scapes
½ cup hazelnuts
1 cup freshly grated Parmesan cheese
1 to 2 Tbsp. freshly squeezed lemon juice, to taste
½ tsp. salt
½ cup extra-virgin olive oil, plus more to taste


  1. Remove the flowers from the scapes and chop the stems. You should have about 1 cup chopped scapes.
  2. Combine the scapes, nuts, Parmesan, 1 tablespoon lemon juice, salt, and olive oil in the bowl of a food processor. Pulse until the pesto reaches the consistency you like; you may need to add up to 3 tablespoons additional olive oil or more lemon juice, to taste.
  3. Store pesto in a glass jar in the refrigerator; it will keep for at least 10 days.


Variations: If the garlicky flavor of this pesto proves too powerful for you (which may be the case, especially if you use scapes that are very mature), substitute 1 cup chopped parsley for half of the scapes.

Related post: The great scape

This content is from the Culinate Kitchen collection.

There is 1 comment on this item
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0% recommend this recipe
1. by susie on Jun 9, 2014 at 8:02 AM PDT

I added pecans(no Hazelnuts) stems of cilantro and small handful of baby spinach for sweetness plus one organic carrot(small) Yum and YUM

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