• Liz Talley - Urban Graze

Garlic Scape and Walnut Pesto

This is adapted from a Deborah Madison recipe. It is excellent spread on crackers or bread, or tossed into pasta or a potato salad.

1/2 c. chopped garlic scapes

2 Tbsp. chopped walnuts

1/4 c. walnut or olive oil (+ more if needed)

Salt and pepper

2 Tbsp. grated parmesan cheese

Pulse the scapes and walnuts in a food processor or blender until finely chopped.

Add oil and blend until it is smooth. Add salt, pepper and parmesan and blend again. Taste and adjust seasoning. If not using right away, put in a jar with a lid and refrigerate for up to one week.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©


  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now