Spinach and Garlic Scape Pesto

Garlic Scape Pestofrom Holly Pierce, The Soul Chef


  • 1 cup packed spinach leaves
  • 10 large garlic scapes
  • 1/2 cup finely grated parmesan cheese
  • 1/3 cup toasted pistachios (or other nut)
  • 1/4 cup roughly chopped parsley
  • 1/3 to 1/2 cup olive oil
  • juice of 1/2 a lemon
  • salt and pepper


  1. place spinach, garlic scapes, cheese, pistachios and parsley in a food processor and pulse until coarsely chopped.
  2. add lemon juice and with the motor running, drizzle in the olive oil until desired consistency.
  3. season to taste with salt and pepper.