The Great Escape

Garlic scapes after a rain

Garlic Scape Pesto

1/2 lb. garlic scapes (about 15 scapes)
3/4 cup grated Parmigiano Reggiano
1/3 cup pine nuts
1/2 cup extra-virgin olive oil (more, if needed)

1/2 teaspoon salt

Makes about 2  cups

Scapes fresh from the garden

Cut young garlic scapes.  Snip off any dried ends and roughly chop.

Place scapes in the bowl of a food processor and grind until they make a smooth, thick paste.

Add pine nuts and salt then drizzle olive oil into the mix until well-integrated.  Add Parmigiano Reggiano with a few bursts of the mixer.

Add fresh-ground pepper to taste.

Enjoy!

Also, check out this interesting conversation on the allium genus on Science Friday.

This entry was posted on Monday, July 5th, 2010 at 11:56 am. It is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed.

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