Garlic Scape Pesto

1 bunch garlic scapes, top flowery part removed, cut into ¼-inch slices

1/3 cup pecans
¾ cup olive oil
¼-1/2 cup grated parmesan
½ 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 ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.
1 bunch garlic scapes, top flowery part removed, cut into ¼-inch slices
1/3 cup pecans
¾ cup olive oil
¼-1/2 cup grated parmesan
½ 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 ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

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