Another ingredient I’ve never cooked with before…garlic scapes. Garlic scapes are basically the flower stalk of garlic plants, growing out of the top in a curly sort of fashion. My CSA newsletter suggested making pesto with them, so obviously that’s the direction I went. I could eat pesto with a spoon…greens blended with nuts, cheese and olive oil…I mean come on. What is better than that? Well I suppose tossing it with warm pasta. Food heaven.
If you happen to come across these at your local farmers market or get them in your farmshare, I highly suggest making pesto with them. Super easy and totally delicious…double win!
you will need:
¾ cup walnuts, toasted and roughly chopped
10 garlic scapes, cut into 1 inch pieces
1 cup (or 1 large handful) parsley, roughly chopped
½ cup Parmesan cheese
salt and pepper to taste
¾ cup olive oil
Heat walnuts in a small skillet over medium heat without oil. Swirl the pan every minute or so until you can smell the nuts toasting, about 3 minutes. Take off of the heat and set aside to cool a bit.
Meanwhile, prepare the garlic scapes and parsley and toss in the bowl of a food processor. Add walnuts and pulse until everything breaks into pieces. Pulse a few more times, then add cheese, salt and pepper. Pulse again until a paste begins to form.
With the food processor running, add the olive oil in a steady stream until it reaches your desired consistency. Feel free to use more or less than my suggested amount of oil. I keep mine pretty thick and thin it out in small portions if necessary. Do a taste test for seasoning before serving or storing.
Serve immediately or place in a container and add a bit of olive oil to the top before refrigerating. Keeps beautifully in the fridge for about a week or freeze small portions (hello ice cube tray) for a summer treat in the middle of the gloomy winter.
makes: about 2 cups
time: 10 minutes
cb original recipe