City Palate

The Wine and Beer Issue - May June 2017

Garlic Scape & Walnut Pesto
Garlic Scape & Walnut Pesto.html

July/Aug 2014

from Julie Van Rosendaal

Those smooth, thin, snakelike stalks that pop out of the ground first in the spring make for wonderfully garlicky pesto. Chop the scapes into 1-inch pieces, discarding the flower bud at the end, before tossing them into the blender.

3-4 fresh garlic scapes, cut into 1-inch pieces

1/2 c. (packed) fresh basil

1 c. freshly grated parmesan cheese

1/2 c. walnuts, toasted

1/2 c. extra-virgin olive oil or cold-pressed canola oil

Put everything but the oil into a food processor and pulse until roughly or smoothly puréed, pouring the oil in through the feed tube to help it along. Makes about 1-1/2 cups.


Sauces, Dressings & Condiments