Garlic Scape and Almond Pesto

  • 10 garlic scapes, finely chopped
  • 1/3 to 1/2 cup finely grated Parmesan or Vella Dry Jack
  • 1/3 cup slivered almonds
  • About 1/2 cup olive oil
  • Sea salt

Garlic scapes are an early summer crop so a good pesto to try before your basil is ready to harvest.  Be sure to use fresh, young scapes for a smooth textured pesto.

Lightly toast the almonds in a dry skillet, watching carefully so they do not brown.  Transfer to a plate to cool.  Place the scapes, 1/3 cup parmesan (or try the Vella Dry Jack!), the cooled almonds and a tablespoon of canola or grapeseed oil into the bowl of a food processor, blender or mortar and pestle.  Puree to a thick paste.  Transfer to a bowl and stir in half of the olive oil, adding more until the desired consistency is achieved.  Add more cheese if desired and salt to taste.  If not used right away, cover tightly with plastic wrap and refrigerate.