Sorry for the long delay! Residency and the last days of sunshine have gotten me away from my blogging. Also my computer dying did not help. This recipe I made out of CSA necessity. Who’s heard of a garlic scape? I had never heard of it before, but they are long green vegetables that smell like garlic. This recipe came in the CSA newsletter and was so delicious! I have yet to meet a pesto that I do not like. I’m going to try out a parsley pesto later this week! If you come across garlic scapes, this is a great way to use them. Enjoy!
GARLIC SCAPE PESTO
Courtesy of Kim O’Donnel of the Washington Post
- 1 cup garlic scapes (about 8 or 9 scapes), top flower bulb removed, cut into ¼-inch slices
- 1/3 cup walnuts
- 3/4 cup olive oil
- 1/2 cup grated Parmesan or Pecorino Romano cheese
- 1/2 tsp salt
- black pepper, to taste
Place scapes and walnuts in the bowl of a food processor and blend until well combined and smooth. Slowly drizzle in oil and process until combined. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add the cheese, salt and pepper and mix together. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
Use as desired on pasta or sandwiches!