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Garlic Scape Pesto and Fresh Mozzarella Grilled Cheese

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Category: Main Dish, Cheese

 Ingredients List

  • 1 loaf of sourdough bread, sliced
  • 1 ball of fresh mozzarella, sliced (or more if you like a lot of cheese and plan to make more than about 3 large sandwiches)
  • 1 cup garlic scape pesto (below)
  • Butter
  • 10 garlic scapes, finely chopped
  • 1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
  • 1/3 cup slivered almonds (you could toast them lightly, if you”™d like)
  • About 1/2 cup olive oil
  • Sea salt


For one sandwich: Butter two slices of sourdough bread on one side and smear with a generous amount of pesto on the other. Place an equally generous amount of mozzarella between pesto-smeared sides and toast over medium heat to taste.

~~~~ Garlic Scape and Almond Pesto ~~~~
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you”™d like it a little thinner, add some more oil. Season with salt.

Pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months. I recommend you stock up!

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