GARLIC SCAPE PESTO
Last week I received a gargantuan bunch of garlic scapes in my farm share. Garlic is high on the list of flavors my family loves, but I was perplexed on what to do with these slightly sweet stems of allium. Pesto was a natural choice and is first use was as a base for a simple tomato and buffalo mozzarella pizza. The result was outstanding. Easy to prepare and even easier to eat, try it on pizza, pasta, sandwiches and anything else that needs a healthy dash of verve.
Nota bene: Any leftover pesto may be kept for a week in an airtight container in the refrigerator. Garlic scapes are available in early summer for about four weeks. Make in batches and freeze in plastic lined muffin tins. This pesto stores for months in the freezer without losing its gorgeous green color.
1 cup garlic scapes, chopped
1/4 cup pine nuts
1/2 cup olive oil
1/3 cup Parmesan
Kosher salt and pepper to taste
1. Place chopped garlic scapes in a food processor and mix about 15 seconds until the pieces have been broken up.
2. Add pine nuts and Parmesan and pulse until combined.
3. Slowly add the olive oil to create an emulsion. Add salt and pepper to taste.