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
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