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I get bogged down with garlic scrapes this time of year! Something that "CSAers" seem to have in common. I never thought about pesto. What a great idea!

I typically use them just as I do scallions.

I make a walnut spread with garlic scapes that is nice on some fresh bread. Basically it is chopped walnuts and garlic scapes to taste with enough walnut oil to give the proper consistancy. I don't use a food processor or blender because the nuts always end up getting to fine. A morter and pestal or small food chopper works well. I like mine to be fairly chunky with enough oil to just barely keep it together. Sorry I don't have specifics but that is how I do things in my kitchen.

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