Ribbon Road Farm

Garlic Scape Pesto

½ pound of scapes
2 tablespoons of pine nuts, toasted
fresh basil and/or parsley as required to taste
extra virgin olive oil
2 tablespoons grated parmesan cheese
salt & grated pepper & lemon juice to taste


Toast pine nuts in heavy pan (without oil) until just golden brown
Remove top of scape and place in food processor
Chop coarsely (few seconds)
Add pine nuts and basil and/or parsley
Process while adding just enough olive oil to see it separate
from the other ingredients
Add cheese and pulse thoroughly to mix
Season to taste with salt, ground pepper, and the lemon juice

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