Garlic Scape Pesto

I confess, I have an addiction.  I can eat garlic scape pesto in limitless quantities.  Unlike regular basil pesto, which saturates me very quickly, this pesto is habit forming and should be regulated.  Garlic scapes, that curly, tender flower stalk produced by all Allium family members (chives, garlic, leeks and onions), appear in the Mid-Atlantic late May to early June.  Be sure to purchase them when they first appear, curly and with fresh buds.  If the buds aren't fresh and plump, prepare for a fiery pesto!  Farmers remove the scapes to encourage large bulbs of garlic and now have discovered that their market patrons love them.  They can be stir-fried, tender parts chopped and added to an omelet or raw in salads. . .

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.

Comments

[Emily Fox]

It is really, really, REALLY yummy!
I like to eat it on my chicken AND my pasta.

Emily Fox
Age 6

It's a little spicey if you eat too much of it. Otherwise, it is excellent!

Patrick Fox
Age 8

[greensgal]

I'm so happy to see children being such adventurous eaters! Thank you for trying the pesto and thank you Mom for making it!

[Sara]

Fabulous recipe! I toasted pine nuts, and also added zest of a large lemon and 1/2 of its juice, and a pinch of salt. We loved this.

[Kristin]

I have scapes coming out my ears from my CSA, this is a great way to use them up! I'm going to put it on pizza made on the grill.