Garlic scapes have garlic, onion, herbaceous flavor and are less spicy than garlic cloves.  About 4-6 scapes equal one clove of garlic. The photo on the left of fresh garlic scapes is courtesy of the Glenn Family Gardens blog.

This pesto is wonderful to serve over pasta or grilled chicken, to put on top of baked potatoes or spread on a baguette.

Yield: 1-1/4 cups

Ingredients

1 cup garlic scapes, washed

1/4 cup slivered almonds

1 tablespoon lemon juice, freshly squeezed

Pinch of salt 

1/2 cup grated Parmesan cheese (or use vegan cheese)

1 cup basil leaves, washed

1/2 cup extra virgin olive oil

Directions

1. Remove woody ends of garlic scapes and discard.  Chop scapes into 2-inch pieces. 
2. Place scapes in food processor fitted with a metal blade.  Add almonds, lemon juice, and salt. Process until scapes and nuts are in small pieces.
3. Add Parmesan cheese and process until cheese is blended in, about 20 seconds. 
4. Add basil and process until basil is minced. 
5. Slowly pour olive oil in a thin stream in the top of the food processor while processor is running until pesto is well blended.

Tip:  Refrigerated in an airtight container for up to 5 days.