Garlic scapes were in our very first CSA box, and at first, I had no idea what they were. I asked around, and everyone I asked suggested pesto. I just finally got around to trying out a recipe for it, and they were right – it’s delicious.
This recipe is from Epicurious – link here. We plan to try it on sandwiches, with chicken, and of course, in pasta.
Garlic Scape Pesto
10 large garlic scapes
1/3 cup unsalted pistachios (I used pine nuts.)
1/3 cup finely grated Parmigiano-Reggiano
Kosher salt and black pepper
1/3 cup extra-virgin olive oil
1 pound spaghetti
Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)