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Garlic Scape Pesto #2

by Allen Reynolds

INGREDIENTS

  • 10 to 12 large garlic scapes, with the bulb removed, cut into 1/2 inch pieces
  • 1 cup (lightly packed) clean and dry basil leaves
  • 1/2 cup pine nuts or walnuts
  • 1/4 - 1/2 teaspoon Kosher salt
  • 1/2 to 1 cup (or more depending on how thick you want your pesto) of good quality olive oil
  • 1/2 to 1 cup of grated Parmesan Cheese

Prep Time: 15 minutes
Total Time: 15 minutes

PREPARATION

Add garlic scapes, basil and salt to the large bowl of a food processor. Start processing, adding oil slowly. Stop processing and scrape down the sides of the bowl with a rubber spatula. Once a smooth paste has been achieved, add parmesan and process until completely mixed in.

Stop processing and all of the nuts. Pulse processor until nuts are roughly chopped and fully mixed in. This gives the pesto a great texture.

Storage Suggestions:

Put in an airtight container and cover with a thin layer of olive oil. Will keep refrigerated for a week or two. Spoon garlic scape pesto into ice cube trays. When cubes are frozen, remove and transfer to a plastic freezer bag.

Serving Suggestions:

One of our favorite meals is to grill sausage, chicken or fish and serve it with pasta and garlic scape pesto.

Spread fresh ricotta cheese on a toasted baguette and cover with garlic scape pesto.

Use garlic scape pesto on sandwiches instead of mayo.

Add frozen scape pesto cubes to soups, pasta sauces or stews for a great, rich flavor.

Add additional olive oil to thin down pesto and drizzle over tomatoes and mozzarella.

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