Garlic Scape Pesto
1 cup garlic scapes (about 8 or 9 scapes) cut into ¼-inch slices
1/3 cup walnuts or pine nuts (toasting these adds a nice twist)
3/4 cup olive oil
1/4 - 1/2 cup grated parmesan cheese
1/2 teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and grind until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. Transfer mix to a mixing bowl. Add parmesan, salt and pepper to taste. Makes about 6 ounces of pesto. Keeps for up to one week in an airtight container in the refrigerator. Or transfer to an ice-cube tray and freeze to be defrosted and used one cube at a time at your leisure. The latter approach makes scape pesto available even in mid-winter, when it’s use can make a scrumptious dish.
For ½ pound dry pasta, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.
We also use garlic scape pesto as a topping on baked potatoes, home-made pizza, as a sandwich spread, and as a flavor enhancer to soups for starters. I'm sure there are other ways we use it - they just escape me at this moment. I'm not kidding, we make alot of this right now as scapes are coming in to have all year long. We are just using up the very last ones we made in 2009.
Head down to your farmers' market and buy a bundle. Hey, if you're in Michigan, you could even purchase them from us (hint, hint!).
Please let me know how you use scapes or garlic scape pesto. We'll be making new recipes cards to hand out next week, too! I just might be able to use one of your ideas or recipes and give you the credit. :-)