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Author Notes: A few years ago was the first time I had ever seen garlic scapes. Not only are they delightfully shaped, but they have a fresh green garlic flavor. Plus, as these are the tops of garlic bulbs, they can be very cheap at the farmer's market.
This is great thinned with olive oil and tossed with pasta, or keep it thick and use as a spread on crostini. Garlic scapes are wonderful early in the season, but can get woody towards the end. —KaffeeAndKuchen
Makes 2 cups
- 2 cups garlic scape pieces, about 1/2" each in size
- 1 cup parmesan cheese, grated
- 1/2 lemon, juiced
- salt and pepper to taste
- Olive oil as needed
- Combine garlic scapes, Parmesan, lemon juice salt and pepper in a food processor and pulse until combined. You may have to scrape down the sides to ensure that all the garlic scape pieces have met with the blades.
- Once the mixture has been chopped roughly, turn on the food processor and slowly drizzle in the olive oil, until a paste forms. You can make your pesto smoother, should you want to, with the addition of more olive oil.
- This recipe was entered in the contest for Your Best Spring Alliums
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