So, it’s finally time to experience garlic scape pesto. I was so afraid time would slip away on other more pressing needs. There is always so much going on, but between hulling the last of the strawberries and making bread(hot dog and hamburger bun attempt) the scape got it’s chance. The bulk of the scapes have been dried and powdered for later use, saving the late bloomers for their own special purpose.
Starting off with the basics of scape, olive oil, pistachios and cheese. It calls for Parmesan, as I was almost out I substituted an Asiago and Parm mix…it works. Chop the scape a bit for easier blending, then combine it all in a food processor.
I have been using this mini processor for many years and it does everything I ask it to. Some people feel the need to have the newest, industrial sized appliances in the fanciest color, I go for practical and use it “till death do us part”…as long as I get my food, I’m good.
Add a little lemon juice and more oil as needed to get the consistency you want. Top it off with salt and pepper and you have garlic scape pesto. The pesto can be frozen in cubes or scoops on wax paper, then bagged. I also put down two bottles, topped with olive oil to seal, one for the fridge and one for the freezer.
Now to find uses for this glorious aromatic concoction. First will be as a pizza base, then maybe a creamy pasta then…the world is a wondrous place that I have just begun to explore.
The love of finding new foods.
Garlic Scape Pesto
- 1 cup chopped garlic scape
- 1/2 cup + extra virgin olive oil
- 1/2 cup pistachios
- 2-3 TBSP lemon juice(1/2 lemon with zest if you have it)
- 1/2 cup Cheese, Parmesan or Asiago
- Generous grinding of salt and pepper
Will keep in the fridge for one week.