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Garlic Scape Pesto

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1/2 lb fresh garlic scapes

1/2 tsp fine high-mineral salt

1/2 large lemon, peeled and seeds removed

1/3 c pine nuts or walnuts, soaked

1/3 c parmesan cheese, shredded

1/8 to 1/4 tsp red pepper flakes (optional)

1/4 c olive oil


  1. Improve the digestibility of the pine nuts (or walnuts) by soaking them. Place pine nuts in a small bowl along with 1 teaspoon of salt. Cover with warm water and soak at room temperature for 7 hours (or overnight). Strain and rinse well.
  2. Wash and trim the ends and bulbs from the scapes.
  3. In a food processor, combine all ingredients and blend until smooth. Scrape the sides with a spatula to keep the pesto from building up on the sides of the bowl. Add a bit more olive oil if needed to keep things moving.
  4. Taste and adjust the seasoning as desired. If you prefer a thinner consistency, you can add a bit more olive oil.
  5. Transfer to an airtight container, and refrigerate for at least 30 minutes to allow the flavors to meld together.


Can be refrigerated for up to 3 weeks or frozen indefinitely.

For less garlicky pesto, try incorporating fresh herbs such as basil, spinach, parsley or cilantro. The herbs will add their own unique flavors and help temper the strong garlic taste.

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