2 cups green garlic or garlic scapes, cut into 1 inch lengths

2/3 cups olive oil

2 tablespoons nuts (walnuts, pine nuts, or pecans)

2 cloves garlic, crushed or chopped

1 teaspoon salt

2/3 cup freshly grated parmesan

3 tablespoons butter, room temp

1 tablespoon hot water



Blend at high speed, garlic scapes olive oil, nuts, garlic, and salt.

Pour well blended mixture into bowl and beat in cheese by hand.

Once cheese has been evenly incorporated into mixture, beat in the softened butter.

Before spooning the pesto over pasta, add 1 tablespoon of hot water and mix well.


Submitted by Anna, adapted from The Classic Italian Cook Book, by Marcella Hazan