Garlic Scape & Walnut Pesto

From Julie Van Rosendaal

2014 Jul/Aug

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.