Garlic Scape Pesto

For all you garlic scape fans (old and new) here is a recipe that I have seen on other blogs and articles in cyberspace. It's an intriguing recipe that leaves a fair amount of room for creativity.

The substitution of garlic scape for garlic that is traditionally used in pesto, leads to a much milder and less pungent pesto. Make no mistakes, the pesto still has body but in a more gentle way. Use this variation as you would any other pesto on proteins or pasta. This recipe will keep up to one week in the refrigerator in an air-tight container.

Ingredients:

• 1 cup garlic scapes (about 8 or 9 scapes),
• 1/3 cup walnuts or pine nuts
• 3/4 cup olive oil
• 1/2 cup grated Parmigiano or other similar cheese of choice
• 1/2 tsp salt
• black pepper to taste

Process:

1. Remove the top flowery part of the garlic scape and cut into 1/2 inch slices
   
   
2. Place garlic scapes and nut (of choice) in food processor until well combined and somewhat smooth
   
   
3. Slowly drizzle in oil and process until integrated
   
   
4. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl
   
   
5. Add cheese, salt and pepper to taste