Garlic Scape Pesto

If you enjoy those tall, curly stems that grow from your garlic but are looking for different ways to use them, here's a great, easy, recipe that can be made in minutes and stored in the freezer until needed.  The cheese is optional - without the cheese it will last longer in the freezer.

This is delicious tossed with pasta or as a pizza sauce.  Visit our basic Basil Pesto recipe to see numerous ideas on using up your pesto stock!

Garlic Scape Pesto

12 Garlic Scapes
Small handful of basil, cilantro or parsley leaves
1-2 Tablespoons Olive Oil
1-2 Tablespoons grated Parmesan or Pecorino cheese {optional}

Toss the garlic scapes, basil or parsley {if using}, 1 Tablespoon of the oil and the cheese {if using}  into a food processor fitted with the metal blade, or a blender.  Blend until smooth, turning off the machine and scraping down the sides as needed.  Add a bit more oil if needed to make a smooth consistency.

Store in the refrigerator in a sealed container up to 3 days or in the freezer {freeze in ice cube trays and transfer frozen cubes to freezer-safe bag or container}.

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