Garlic Scape Pesto On Fresh Pasta



  • Linguine (preferably fresh) cooked al dente, enough for four people
  • 24 scapes
  • 5 or 6 anchovy fillets
  • 50-75 ml good quality olive oil



1. Puree the scapes and anchovies in a food processor or blender, adding enough olive oil to create a smooth, sauce-like texture.

2. Toss the hot, cooked pasta with the pesto.  Serve hot with grated parmesan cheese and fresh ground black pepper.


Variation: Add a teaspoon of Dijon mustard to the scape and anchovy paste before adding the olive oil.

Note: Serve with crusty bread, a tossed salad with vinaigrette dressing and red wine.

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