Recipe sourced from

Yields 10 servings


10 garlic scapes
1/4 cup almonds
2 Tbs. sunflower seeds
2 Tbs. olive oil
1/4 cup freshly grated Parmesan cheese
Salt and pepper
1/2 cup Greek yogurt
Sour cream and/or mayonnaise


Wash the garlic scapes and cut off the ends so you are left with just the tender, fragrant spiral part. Chop them into small pieces.

Add everything to the food processor, except the Greek yogurt and sour cream/mayonnaise. Pulse until you have a pesto-like consistency.

Put the “pesto” into a small bowl and add the Greek yogurt. Take half of the pesto yogurt mixture and put it back in the food processor. Puree until almost smooth. Add back in to the small bowl.

Finally, mix in 3 tablespoons sour cream and mayonnaise. Add as much or as little sour cream/mayonnaise as you want to get your dip to just the right balance of creaminess and garlic flavor.