Garlic Scape Pesto

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!