12th
Garlic Scape Pesto
I was really skeptical about this one. I had sent P. on an internet wild goose chase for new and interesting scape concoctions—i.e. something other than “chop it up and throw it in whatever else you’re cooking”—and I definitely shrugged loudly when I saw the recipe. However, this is a really bright and versatile little pesto that is totally worth your scapes. We had it on pasta, but as the source recipe notes, it could also be a spread, an omelet filling, a burger topping, etc.
Ingredients:
- 3/4 cup coarsely chopped garlic scapes
- 1/4 cup pine nuts or walnuts (we used walnuts this time)
- Juice and zest of 1/2 lemon
- 3/4 teaspoon salt
- Liberal grinds of black pepper
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Parmigiano Reggiano or Pecorino Romano cheese
How to:
Lightly toast the pine nuts in a small, dry pan over very low heat, until just starting to brown, about 2-3 minutes (this can also be done in the toaster oven, but be vigilant because they’ll burn before you know it). Let cool for a few minutes. Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When emulsified, remove to a bowl and stir in the grated cheese.
Adapted from Umami Girl.
