Is there any such thing as too much garlic? Not in our house, and there is no such thing as too many garlic scape pesto recipes either. Add a teaspoon (or more) to a bowl of any type of soup for a ‘wow’ effect!
1 cup garlic scapes (about 8 or 9 scapes) cut into ¼-inch slices
1/3 cup walnuts or pine nuts (toasting these adds a nice flavor)
¾ cup olive oil
¼-½ cup grated parmesan cheese
½ teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and grind until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. Transfer mix to a mixing bowl. Add parmesan, salt and pepper to taste. Makes about 6 ounces of pesto.
Keeps for up to one week in an airtight container in the refrigerator. Or transfer to an ice-cube tray and freeze to be defrosted and used one cube at a time at your leisure. The latter approach makes scape pesto available even in mid-winter, when it’s use can make a scrumptious dish.
For ½ pound dry pasta, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.
This recipe is based on one from The Washington Post (http://blog.washingtonpost.com/mighty-appetite/2006/06/my_friend_the_garlic_scape_1.html ) with improvements based on our personal experiences
Dick & Diana Dyer
Dick’s “Pretty Good!” Garlic at
The Dyer Family Organic Farm, Ann Arbor, MI
“Shaping our future from the ground up”