After a few iterations I’ve settled on a recipe for garlic scape pesto from the garlic scapes I harvested in my garden. The only problem with any garlic scape pesto, is well, the flavor is quite garlicky. I was tempted to pick some basil from my doorstep herb garden to add to the pesto but then it wouldn’t be pure garlic scape pesto so I avoided the temptation.
In an effort to mellow the scapes I used only 1/2 cup scapes and an equivalent amount of walnuts and parmesan cheese. It’s really quite good, don’t get me wrong, but think condiment such as spooned over a bowl of black beans and rice, or as a spread for hearty bread, or a small amount stirred with some hot pasta.
Makes about 1 cup
1/2 cup chopped garlic scapes
1/2 cup walnuts
1/2 cup shredded parmesan cheese
1/4 cup olive oil
2 tablespoons water
1/4 teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper
Place all ingredients in a blender or small food processor. Blend until creamy, scraping down the side of the blender jar or bowl once or twice. Store refrigerated.