Once you discovered garlic scape pesto, you will be hooked. It is one of the few things the entire family loves and they'll prefer it over just plain basil pesto. It tastes better and doesn't brown like basil does. Freeze a ton of it or put it in small glass canning jars. That way if you forget to take it out in the morning, you can thaw it quickly by putting it either next to the large pot of water heating for pasta, or right on the flat lid.
Garlic scapes are a long curly stem that grows from hard necked garlic. You usually cut these off in the spring, after they've curled so the energy of the plant can go to producing larger heads of garlic.
The ingredients listed are approximate and should be modified to taste.
- Add garlic scapes, basil, and salt to the large bowl of a food processor.
- Start processing, adding oil slowly.
- Stop processing and scrape down the sides of the bowl with a rubber spatula.
- Once a smooth paste has been achieved, add parmesan and process until completely mixed in.
- Stop processing and add all of the nuts.
- Pulse processor until nuts are roughly chopped and fully mixed in. This gives the pesto a great texture.
- Using an airtight container, put your pesto in and cover with a thin layer of olive oil before closing the lid. Will keep refrigerated for a week or two.
- Spoon garlic scape pesto into ice cube trays. When cubes are frozen, remove and transfer to a plastic freezer bag.
- Grill sausage, chicken or fish and serve it with pasta and garlic scape pesto.
- Spread fresh ricotta cheese on a toasted baguette and cover with garlic scape pesto.
- Use garlic scape pesto on sandwiches instead of mayo.
- Add frozen scape pesto cubes to soups, pasta sauces or stews for a great, rich flavor.
- Add additional olive oil to thin down pesto and drizzle over tomatoes and mozzarella.