Garlic Scape Pesto

I was able to visit the ‘Cuse twice this past month, which is big for me.  I wasn’t able to see a lot of friends because my schedule was pretty packed with family and events such as my gal pal’s wedding, but both visits were wonderful.  They were especially awesome because I got in a ton of baby snuggling with my infant niece, who is just starting to laugh.  What’s cuter than baby giggles?

You know what’s not cute?  Eating until I can’t breathe or move.  What is it about being home that makes us revert into old habits of not working out and bad eating?  I swear I gain at least 5 lbs every time I stay with my parents.  We eat nonstop at home, and then feel too full to work it off.  It’s a vicious cycle.  Vicious, but delicious.  As you can guess, my 30 Days of workouts project did not survive this weekend.  To give myself a little credit, I brought workout clothes with me with the intention of workout out, and I danced a lot at the wedding, which is always a good calorie burner.  Totally earned that cupcake!

I will say though, the best part of being home is the abundance of fresh food available from the Syracuse Regional Farmer’s Market.  By far the largest farmer’s market I’ve ever been to.  My mom and I try to go when I’m home and stock up on fruit, veggies, and, of course, peanut brittle.

The best part about going this time of year are the garlic scapes. IMG_5219 They are only around for a few weeks, and are so good!  They are the part of the garlic stalk that is basically an unopened “flower.”FullSizeRender They are garlicky, strong, and spicy, and very versatile.  My favorite thing to make with them is pesto, but you can do so much with them, from stir fry to stuffed chicken.  If you see any of these long tendrils in the store, grab them!


  • food processor
  • knife or scissors (scissors are easier)
  • spatula
  • measuring cups and spoons


  • about 10 garlic scapes
  • 1/2 c lemon juice
  • 1/2 c almonds
  • 1/2 c olive oil (more if needed)
  • 2/3 c parmesan cheese
  • salt and pepper to taste


  1. Cut garlic scapes into two-inch pieces using scissors. FullSizeRender (1)FullSizeRender (2)
  2. Place almonds in food processor and pulse about 10 times.IMG_5224
  3. Add garlic scapes and pulse until blended.IMG_5225
  4. Add lemon juice, oil, cheese, and salt and pepper to food processor. IMG_5227 Blend until a smooth paste forms. IMG_5228
  5. If cooking with, enjoy!  If serving as a dip, add more oil and blend.

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