I’m a sucker for pesto: basil, cilantro, walnuts, or pine nuts, doesn’t much matter because I love it all! So just imagine my excitement when I stumbled upon one made from garlic scapes. 🙂
Garlic Scape Pesto – adapted from the Washington Post
2 cup garlic scapes, cut into 1/4 inch slices
2/3 cup walnuts
1-1/2 cups olive oil
3/4 cup grated Parmigiano-Reggiano
1 tsp salt
black pepper to taste
In the bowl of a food processor combine scapes and walnuts, puree until smooth. Slowly drizzle olive oil into the bowl and continue to process ’til well incorporated. Transfer to a medium bowl, add parm, salt, and pepper. Add to cooked pasta, sautéed vegetables, omelets, mashed potatoes, or spread on pizza as a substitute for red sauce! Store in an air-tight container in the fridge for up to a week or in the freezer for a year… if it lasts that long!
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So many good CSA ideas!! Can’t wait to see what else you come up with!
Thanks Steph! Next up will be cherries. If you’re hosting the jam exchange again this year my recipient may get some cherry vanilla bean jam…if it sticks around long enough! 😉