From CSA member Julie Ahern
Makes about 1 cup
(Obviously, you would need to find more scapes at a farmer’s market. But this is a great pesto recipe using basil, arugula, mizuna, etc. instead of the scapes)
- 20 garlic scapes, finely chopped
- 1 cup finely grated parmesan or romano
- 1 cup slivered almonds, toasted
- 1 cup olive oil
- Salt and pepper
- Put the scapes, cheese, almonds and half the olive oil in the bowl of a food processor or blender. Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt. You can throw in some fresh herbs if you want to experiment with the flavor.
- This is great on crusty bread. Also a nice pasta stir in. Spread some on roasted chicken or fish. Stir a little in your scrambled eggs. Use it as a pizza topping. Delicious over lightly sauteed veggies.
- If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days. Freeze in ice cube trays for a fresh taste in fall or winter