One of my favourite summer farmer’s market treats are the curled bundles of bright green garlic scapes on sale for a steal.  During the fleeting weeks that they’re available, I put them in *everything*.  They have such a delicious, spicy, verdant flavour, and a wonderful tooth–the perfect crunch when raw, and equal deliciousness lightly cooked like asparagus, or with other veggies in a stir-fry.

I froze a ton of scapes last year, and while they did well in this state as an addition to soups, this year I will be focusing more on…Garlic Scape Pesto!

The following recipe is an amalgamation of a few different versions I’ve come across.  I have tried to give lots of room for variation and modification as is my preference for all recipes.  It’s so nice to be able to work with what you happen to have in your pantry, isn’t it?

10 or so garlic scapes (I always leave the seed pods attached, but many wouldn’t approve…)

1/2 cup of nuts: almonds? pistachios? pine nuts?  walnuts?  It really doesn’t matter.

1/3 cup of extra virgin organic olive oil

1/3 cup of Parmigiano

Sea Salt to taste

squish of lemon juice

Again, feel free to play around with quantities and ratios.  Pesto is very difficult to mess up.

Have a glorious day.