Garlic scape pesto

Ms. Huis Herself's CSA boxes made me remember and dig up this recipe I found a while back online. It's from Greensgal at The Omnivore's Solution. I went ahead and posted her comments at the top. This may be horrible Internet etiquette...



One of the most fantastic uses I know is in Garlic Scape Pesto. Our very favorite omelet is folded over a ribbon of this pesto – yum! We also eat it plain as a spread on crunchy bread or crackers. It can be used to season steamed vegetables, a topping for brown rice, or as an addition to potato salad for a mild garlic flavor. Stir some into vegetable soups as a garnish and flavor enhancer. This freezes amazingly well and keeps many months in the freezer.

GARLIC SCAPE PESTO

1/2 lb. organic scapes, top bulbs removed (chopped into 1" sections)
1/2 C pine nuts
2 c. grated parmesan cheese (substitute romano or asiago)
1/2 c. extra virgin olive oil (to achieve the correct texture)

Use only the tender parts of the scapes, peeling bottom ends if tough.
In a food processor, combine the scapes and pine nuts, pulse to chop into a rough paste. Add cheese and pulse. With processor running, drizzle in just enough olive oil to achieve a moist spreading consistency. Taste for salt and add some sea salt if necessary. It depends on the saltiness of the cheese.

Note: I substitute a “lesser” parmesan for economy sake. Using the finest parmesan doesn’t make a tremendous difference because of the strength of the garlic taste.

Possible additions: 1/2 C fresh herbs – parsley, dill, or cilantro
Place in processor with scapes and pine nuts.