Basil and Garlic Scape Pesto
WHAT ARE GARLIC SCAPES? Those long, smooth, green snaky things with a pointed bulb at the end are actually the curly flower stems that protrude from a head of garlic as it grows. They taste like a cross between garlic and sturdy chives. Eat the stalk, not the closed flower at the end.
HOW DO I USE GARLIC SCAPES? Treat them like garlicky green onions; they can be chopped and added to soups, stir-fries and marinades or scattered over pizza and salads. They also make a fantastic addition to pesto.
- Yield: About 2 cups
4-5 fresh garlic scapes, cut into 2-inch-long pieces (discard the bulb)
1-2 cups fresh basil leaves
½- 1 cup freshly grated Parmesan cheese
½ cup walnuts or slivered almonds, toasted
⅓-½ cup extra-virgin olive oil or cold-pressed canola oil
Put everything but the oil into the bowl of a food processor and pulse, pouring the oil in a thin stream through the feed tube and scraping down the sides of the bowl, until the mixture is as smoothly puréed as you like.