Garlic Scape Pesto


1 cup grated Parmesan Cheese  (use Romano cheese for a stronger taste)

1/4 pound scapes cut in 1/2" pieces

1/2 cup olive oil 

2 Teaspoons lemon juice (you can substitute Lime juice)

1/4 teaspoon black pepper

Pinch of salt to taste


Place cut scapes, olive oil, juice, 1/2 of cheese, and black pepper in a blender.  Blend until smooth. Add the remainder of the cheese, and blend for 30 seconds. Taste and add salt to taste.



1 lb. of scapes

1 1/4 cup  Parmesan Cheese

1 cup of Olive Oil

1 T Lemon Juice

Black Pepper to taste.

Wash scapes and discard woody ends start cutting scapes in 1/2 " pieces when you reach the tender part.  Place in scapes, cheese, and lemon juice in food processor and start processing.  Drizzle in olive oil.  Add black pepper to taste.  This pesto has a stronger garlic taste and is a good dip for vegetables or on pasta.



1/2 lb. Scapes cut in 1/2" pieces

3/4 cup Parmesan cheese

1/2 cup Olive Oil

2 teaspoons of Lemon juice

1/2 cup sunflower or walnuts 


Blend scapes, cheese, lemon juice  and walnuts until fine.  Drizzle in Olive oil.

This is tasty spread on toasted French bread, or baguette.


All these pesto recipes can be frozen in small jars, or put in an ice cube tray frozen theme popped out into a freezer bag and put back in the freezer.  They can be unthawed a few at a time when needed.