My garlic patch suddenly scaped. The garlic seed was given to me last August by garden guru Jim, so I didn't know if they were hard or soft neck. The three different types he gave me were all hard neck so I got lots of scapes. I had already decided to make pesto, so I was ready to go. Here is the recipe. I took liberties with the recipe. I didn't measure anything and just kept adding olive oil until it tasted right. Once it tasted right, I helped myself to several teaspoons. Yummmm.
Garlic Scape Pesto
1 cup of garlic scapes, top flowery part removed, cut into 1/4 inch slices
1/3 cup of pine nuts
3/4 cup of olive oil
1/2 cup grated parmesan cheese
1/2 teaspoon of salt
black pepper to taste
Place scapes and pine nuts in the bowl of a food processor and buzz 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 parmesan 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 1/2 pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.
That sounds pretty good! Possibly even better than Basil pesto...?
Mark...personally I like it better than basil. I didn't think that was possible. It is incredibly delicious. But I do love garlic.
Did you use pine nuts or walnuts? I think the walnuts would take it to another level. You'll have garlic mouth for sure!! hahah
Hi Brenda. The original recipe called for walnuts. I didn't have any so I substituted pine nuts. It was so delicious that I rewrote the recipe. If you make it with walnuts I'd love to know what you think. I loved the way it looked too. It was a lime green colour.
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