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Far and away my favorite use for garlic scapes is pesto, either straight-up or mixed with herbs like basil and dill. Pesto showcases raw scapes in all their glory.



Scape pesto can be very pungent, but it mellows substantially after a few months in the freezer. I like it best in the middle of winter, but I think that's one part mellowing and two parts deprivation. You can find my scape pesto recipe below.
Ingredients
  • ¼ cup pine nuts
  • ¾ cup coarsely chopped garlic scapes (see note)
  • Juice and zest of ½ lemon
  • ½ teaspoon salt
  • A few generous grinds of black pepper
  • ½ cup extra virgin olive oil
  • ¼ cup grated Parmigiano Reggiano cheese
Steps
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