Garlic scapes from our CSA and this recipe.
- 1/2 cup garlic scapes (about 4 scapes), top flowery part removed, cut into ¼-inch slices
- scant 1/4 cup walnuts
- 1/4 cup olive oil
- ¼ cup grated parmigiano
- 1/4 teaspoon salt
- black pepper to taste
- Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated.
- With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper.
"Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated."
Tim doesn't like pesto, but I have been craving it. When we got a recipe in our CSA box this week, I knew it was pesto time. I topped buttery crackers with locally-produced cream cheese and a bit of pesto on top. So. Good.
Liz's Rating: 8.5/10
Tim's Rating: n/a (not a fan of pesto)