Yep, last year when we got Garlic Scapes in our vegetable box, we were stumped as to what they were. Then we sautéed them in with some other veg and chicken, and they were tasty. This year I found a few recipes for Garlic Scape Pesto.
Following is a recipe altered to fit what I actually did with the ingredients (slight mod's on several of the recipes I read). I made the pesto, then sautéed some chicken and longer pieces of garlic scape, and mixed it all up with some angel hair.
Mmmm mmmm.
Garlic Scape Pesto
Ingredients:
- 1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into 1-inch slices
- 1/3 cup toasted pine nuts
- ¾ cup olive oil
- ½ - 3/4 cup grated parmigiano
- ½ teaspoon salt
- black pepper to taste
Place scapes and pine nuts 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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