On Tuesday I picked up half a pound of garlic scapes at the farmers market:
A scape is the flowering stem which rises from the roots or crown of a plant. A garlic scape has a mild garlic flavor without the bite of too much garlic (to me there is no such thing). My impetus for getting the scapes was pesto. Garlic scape pesto is a great alternative to traditional basil pestos. Pesto freezes extremely well so I decided to make a larger quantity for storage purposes.
1 cup of garlic scapes, cut into 1/4 to 1/2 inch pieces (approx. 1/4 lb)
1/3 of a cup of slightly crushed walnuts
3/4 of a cup of olive oil (a little less is perfectly fine)
1/2 cup of cubed or grated Parmigiano-Reggiano cheese
1/2 teaspoon salt (I prefer kosher salt)
a pinch of black pepper
First the scapes are cut into appropriate sized pieces and place them into the bowl of a food processor:
Next add the walnuts, cheese, salt, and pepper to the bowl:
Blend the ingredients until they are well combined:
Slowly add about half the oil and blend again. Repeat this process with remaining oil blending until desired texture is reached:
This yields about 6 ounces of garlicky delicious pesto. A serving is anywhere between 1 and 2 tablespoons depending on preference.
With my 1/2 lb of scapes I ended up with 2 batches of scape pesto in need of a home. I spooned them into a mini ice cube tray and froze them:
Each cube is 1.5 to 2 teaspoons worth of pesto:
Each batch yields about 36 delicious cubes. One serving is between 3 and 5 cubes depending on preference.
Now we have enough garlic pesto for the foreseeable future. It goes great with tofu, chicken, pasta (hot or cold) omelette's, pizza.