Garlic Scape Pesto
Description
Published in the Spring 2007 issue of Edible Chesapeake
Developed by Rita Calvert
Ingredients
At a glance
Region
Cooking Method
Difficulty
1/4 pound garlic scapes, cut into 1-inch lengths
1/2 cup olive oil (or more for desired consistency)
1 cup grated Parmesan cheese
3 tablespoons fresh lime or lemon juice
salt to taste
Methods/steps
Purée scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste. Serve on bread, crackers or pasta.
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