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Garlic Scape Pesto

Published March 14th, 2014 by ObisOne

With a pretty light green hue, pesto made from scapes has a refreshing flavor.


  • 1 pound garlic scapes
  • 2 cups extra-virgin olive oil, separated
  • 1/4 cup locatelli romano cheese
  • 1/4 cup asiago cheese, grated
  • 1/2 cup organic blanched slivered almonds, toasted
  • 2 tbsp lemon juice
  • 2 tsp Obis One Black Garlic Sea Salt

Trim scapes, removing bud, and cut into 2” pieces. Add 1 cup of oil and all other ingredients to a food processor and pulse two minutes. Turn processor on high and add remaining cup of oil in a steady stream. Continue processing 90 seconds.

Serve with pasta, as a dip or on crostini. Refrigerate up to two weeks. Freezes very well.

Makes one quart.

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