Reviewed: May 26, 2012

This is a very good recipe and freezes well. I used to use pine nuts but because they have become so expensive, I substitute them with sunflower seeds.

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Reviewer:

JRIL

Reviewed: Aug. 30, 2011

This was a great way to use garlic scapes. the pesto was delicious on bread, pizza, veggies, and pasta. We also froze some for later!

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Reviewer:

Elaine S.

Cooking Level: Beginning

Living In: Grinnell, Iowa, USA

Reviewed: Jul. 11, 2011

Peppery, garlicky, cheesy and fresh. Wow. I followed the ingredient list moreso than the actual recipe - I'm a big fan of cooking to taste. I didn't have any asiago and I went the extra step of toasting my pine nuts. Thanks so much for the recipe - I would've never thought of pesto. But its got me thinking about it as a pizza sauce, a sandwich spread, bruschetta topping...

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Reviewer:

Shelley

Cooking Level: Intermediate

Living In: Duluth, Minnesota, USA

Reviewed: Jul. 10, 2011

I make this ahead of time and put some in the freezer. I cook pasta, add pesto and cooked cubed chicken. Very good meal.

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Reviewer:

Evis

Cooking Level: Beginning

Home Town: Skiatook, Oklahoma, USA

Living In: Vadnais Heights, Minnesota, USA

Reviewed: Jul. 6, 2011

Great recipe but I agree that 3/4 cup of oil is way too much! I used 1/2 cup and will probably start with 1/3 cup next time. Also, used all Parmesan cheese and added some fresh spicy basil. Easy and delicious. Too bad it's not low fat!

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Reviewer:

tkirks

Reviewed: Jun. 27, 2011

My family loved this. I used pastacio nuts instead of pine nuts. Didn't have Asiago cheese, so I used cheddar and Jack cheese.

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Reviewer:

sailorgirl

Reviewed: Jul. 7, 2010

This is an excellent recipe! I also got my garlic scapes from my CSA and didn't know what to do with them. The recipe was a little spicy for me, so I just increased both cheeses by less than a quarter cup, perhaps an 1/8th cup. It was perfect for us. This can also be used for topping steak/chicken or kahlrabi

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Reviewer:

mauilover

Reviewed: Jun. 16, 2010

great recipe - except the garlic scape flavor was way too strong, so i added spinach and chard (and more cheese, oil, and nuts) to tone down the flavor. it turned out great! i also didn't have pine nuts, so i toasted pecans and walnuts and used them instead.

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Reviewer:

Reviewed: Jun. 16, 2010

It's a great recipe, but if you've never cooked with scapes before, you wouldn't know that you need to cut off the white (flowers) from the stems before using it. It made for a very strong pesto. I added basil to my recipe to take some of the bite out of it but I can't seem to tone it down enough for my taste

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