Kale and Garlic Scape Pesto

Garlic Scapes

Garlic Scapes

LAKE MACBRIDE— There were big coolers full of garlic scapes and kale available at our CSA pickup point this week. It’s time to make:

Kale and garlic scape pesto

2 cups garlic scapes cut into thin slices
8-10 leaves kale, stems removed and rough chopped to make processing easier
2/3 cup toasted walnuts
Extra virgin olive oil
 to achieve desired texture (1 to 1-1/2 cups)
1 cup grated Parmesan cheese
Salt and pepper to taste

Place scapes, kale, and nuts in the bowl of a food processor and grind until well combined and somewhat smooth but not completely pureed. Slowly drizzle in oil and process until desired texture is achieved (hint: not too much). Empty the contents into a mixing bowl and add cheese, salt and pepper to taste. Put it into small canning jars and keep one in the refrigerator and freeze the rest.

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2 Responses to Kale and Garlic Scape Pesto

  1. alifemoment says:

    Just yesterday, my hubby cutted off all the garlic scape because he thinks doing it the garlic bulb can become bigger, is it true?

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