We made this terrific garlic scape pesto recipe from food52 with scapes from the garden, served it with Lidia’s spaghetti and put a poached egg on it. Yowza.
Garlic Scape Pesto
1 cup garlic scapes, thinly sliced crosswise
1/4 cup pine nuts
1/2 cup good olive oil
1/4 cup Parmesan
Salt and pepper, to taste
Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it’s fully incorporated. Add cheese, pulse, then season with salt and pepper to taste. This won’t brown like basil pesto will, so if you’re not using immediately, just store in a container in the fridge. It will last a week.
