<< Back

Garlic Scape Pesto


*20 fresh garlic scapes

*2 cups Campo de Montalban or Idiazabal or aged Manchego, grated

*1 1/2 cups hazelnuts

*2 cups safflower oil

*1/2 cup water or good white wine, optional

*Salt and pepper to taste

*1 pound pasta (we prefer linguini)


*Drizzle of olive oil to finish




Add scapes, cheese and nuts to a food processor and begin to process while adding the safflower oil and wine a little at a time until you have reached desired thickness. Pesto can be served in a variety of consistencies, from very thick to rather thin, depending on preference.


Blend until paste-like, thinning if needed with water or wine then season to taste with salt and pepper and mix well.

Bring water to boil in a large pot, add pasta and cook until al dente.

Add pesto to the pasta and finish with a drizzle of good extra-virgin olive oil.


SFP Note: this recipe makes A LOT so we recommend a 1/2 recipe. And, you may not need all of the oil called for, start out with less and add as you go.


See http://www.post-gazette.com/stories/sectionfront/life/garlic-shoots-give-tender-flavor-to-early-summer-dishes-437219/#ixzz1OiGCqDDU for Doug Oster's Pittsburgh Post Gazette article with more details.

This entry is related to the following products. Click on any of them for more information.
Garlic Scape,