For more scape information and cooking ideas, including delicious ways to prepare the flowery tops, check out this post from the 2009 CSA season.
- 1/3 cup garlic scapes (8 or 9 scapes - as many as we received in last week's share), top flowerly part removed, chopped
- 2 tablespoons walnuts
- 1/4 cup olive oil
- big pinch salt
- black pepper
Pulse scapes and walnuts in a food processor until combined. Slowly add olive oil and process until smooth. Add salt and pepper to taste. Makes enough for half a pound of whole wheat pasta. Pesto will keep in the fridge for a week or two, or it can be frozen for later enjoyment. If freezing, try lining an ice cube tray with plastic wrap and making pesto cubes!