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Garlic Scape Pesto
Submitted by Jaimelee Steurer
Thu May 29 2008
Ingredients

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into 1/4-inch slices
1/3 cup walnuts
3/4 cup olive oil
1/4-1/2 cup grated parmigiano
1/2 teaspoon salt
black pepper to taste

Preparation

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated. (from 'A Mighty Appetite with Kim O'Donnel')

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another use On 04 June 2008 @ 11:29AM jaimelee commented:

Here is another way to use this pesto. We spread it on pizza crust and topped it with sauteed greens(our chard)and added sliced fresh mozzarella for a new take on garlic & greens pizza.

This also freezes really well. I used baby food trays.

Garlic Scape pesto On 03 June 2008 @ 05:07AM Sally commented:

I tried this recipe and served on it on warm toasted pita wedges. I think it would also be good on panini sandwiches.