Garlic Scape Pesto

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Garlic Scape Pesto

 

1 cup garlic scapes, about 8 or 9 scapes, top flowery part removed, cut into 1/4

inch slices

1/3 cup walnuts

3/4 cup olive oil

1/4 to 1/2 cup grated parmigiano

1/2 teaspoon salt

black pepper to taste

 

Place scapes and walnuts in the bowl of a food processor and whiz 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 parmigiano 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.