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.
It looks so healthy! I can’t wait to try it on my pasta.
I will have to try this! I had a pizza the other day – well about a month ago that I still think about and it used raw garlic as a topping! Yes, every pore was oozing garlic and all I could taste was garlic – in my water, in my salad etc., but I LOVED it. I think something that tastes “quite garlicky” is right up my alley! Haven’t received the scapes from my CSA yet, but should be soon. Can’t wait to try this recipe out. Thanks!