Spring in New Hampshire and I look for fiddleheads and garlic scapes. Our local organic farm, Rosaly's, just picked their scapes and I swooped down and scored a bag full for whipping up some pesto. I like to keep it in the refrigerator to use during the week and I make extra for the freezer so that I can dip into it in the snowy winter months.
Although I adore the bulbs of the garlic plant, the scapes, or stalks, are lovely and tender and make a fantastic bright green pesto that I just love to toss with fresh angel hair pasta. Here's the recipe. If you like garlic, you'll enjoy this recipe!
Garlic Scape Pesto
1/2 lb. fresh garlic snipes
8 leaves fresh basil
1 1/2 cups fresh grated parmesan
1 cup extra virgin olive oil
1/2 cup pine nuts
1/2 cup walnuts or almonds
1/8 teaspoon any hot sauce
dash sea salt
1. Roughly chop the scapes. Heat 1 tablespoon of olive oil in a saute pan and saute all of the scapes for about 3 minutes.
2. Put into a food processor and blend until you have a puree. Add oil, drop by drop, until you achieve a consistency you wish. Drop in the nuts and pulse until you achieve a consistency you wish. Add in the hot sauce, salt, and grated parmesan and pulse until you are happy with the consistency.
3. Store in the refrigerator for up to 2 months and in the freezer for several months.