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Garlic Scape Pesto
Ingredients
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4 ounces garlic scapes, loosely packed, about 3 cups
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1/4 teaspoon salt
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2 tablespoons parsley leaves, chopped coarsely
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1/4 cup pine nuts, lightly toasted or use walnuts
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2 tablespoons parmesan cheese or pecorino romano
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1/4 cup extra virgin olive oil
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2 ounces soft goat cheese
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1/2 teaspoon ground black pepper
Preparation
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Coarsely chop the scapes and place them into the bowl of a food processor fitted with the steel "S" blade. Puree, using
the pulse function until fairly finely chopped. Avoid over processing as it will give the scapes a bitter taste .
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Add the salt
and parsley, then process again, just to chop the parsley. Scrape down the sides of the bowl as you go for even
pureeing. Add pine nuts, pulse just to combine, then add the parmesan cheese, pulse again. With the machine running,
drizzle in the olive oil. Add the goat cheese, pulse just to combine.
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Transfer the mixture to storage containers, dividing it into 5 -1/4 cup amounts. Freeze whatever is not being used right away as it freezes well.
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Serving ideas:
a sauce for pasta such as the Summer Pasta with Garlic Scape Pesto,
a base for pizza,
to flavor rice,
as a dip - just add Greek yogurt to desired consistency, a dash of hot sauce and adjust seasonings!
