Garlic Scape Pesto

Garlic Scape Pesto

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!

 

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