What I'm referring to, of course, is garlic scape pesto.
When I got back from Portland last week, I saw that my garlic had formed impressive heads (scapes).
It was past time to lop them off so all the plant's energy would go down into the bulbs. It was my intention to turn those scapes into pesto per a recipe (copied below) I found online.
So armed with scissors...
...and a crate...
...I went through and nipped off all the heads.
Oops, missed one.
This is what I ended up with. The stems are wildly, deliciously garlicky in flavor.
So I brought the crate into the house, fully intended to turn it into yummy pesto. But such was not the case.
So... for all those who are a bit more organized than I am (or a bit less pressed for time), here's the recipe I would have used had I had the time to make pesto. If anyone tries it, let me know how it turns out!
Garlic Scape Pesto
Ingredients for about two cups:
9-10 garlic scapes, knobby seed-pods removed and discarded
1/2 cup roasted salted sunflower seeds
3/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
Salt and Pepper to taste
Special Equipment – A food processor; a rubber spatula
Preparing the scapes - Rinse scapes in cold water, then roughly chop into half-inch pieces.
Processing — Pour scapes and sunflower seeds into the bowl of your food processor. Blend for 30 seconds, or until a fairly smooth texture is achieved. Scrape down sides of bowl with your rubber spatula.
With the machine running, slowly add olive oil, and process until thoroughly incorporated, about 15 seconds. Then add the Parmesan cheese, salt, and pepper, and blend for another 5 seconds. Taste carefully — you might like to add more salt and pepper.
Although this pesto is good freshly made, it is even better when refrigerated for several hours or overnight. Before chilling, place the pesto in a glass bowl and cover tightly with plastic wrap.
This pesto can be frozen in air-tight containers for up three months.
