Sunday, July 6, 2008

Garlic Scape Pesto

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

  1. 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.
  2. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper.

Recipe Notes:
"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)


WeezerMonkey said...

Confession: I had to go read about what a scape is.

Joelen said...

I haven't worked too much with garlic scapes but this pesto sounds really good! What a nice change from the usual basil. :)