Garlic Scape Pesto
Pesto is a great way to use the garlic scapes in our CSA shares! For ½ pound short pasta such as penne, add about 2 Tablespoons of pesto to cooked pasta and stir until pasta is well coated. You can also freeze your pesto for use later in the year – try freezing it in an ice cube tray to make small handy pesto portions.
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
⅓ cup walnuts
¾ cup olive oil
¼-½ cup grated parmesan
½ 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 cheese to taste; add salt and pepper.
- Makes about 6 ounces of pesto. Keeps for up to one week in an airtight container in the refrigerator.