This is definitely one of those recipes that you either need to plan to eat alone, or to make sure everyone eats some. You probably won't be terribly popular at the gym the next day either.
Garlic Scape Pesto
Yield: 6 ounces of pesto
● 8 ounces garlic scapes, Top ﬂowery part removed, cut into 1/4 inch slices
● 1/2 cups walnuts
● 1 cups olive oil
● 1/2 cups parmigiano, grated
● 3/4 tsp. kosher salt
● black pepper, to taste
Place scapes and walnuts in bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in the oil and process until integrated. With a rubber spatula, scoop pesto out of the bowl into a mixing bowl. Add parmigiano to taste; add salt and pepper.
Keeps up to one week in a air-tight container in the refrigerator.
For 1/2 pound short grained pasta such as penne, add about 2 tablespoons of the pesto to cooked pasta and stir until pasta is well coated.
Here are some other links with garlic scape info and recipes:
Tigers and Strawberries - a great Ohio blogger
Star Chefs - note: Dante Bocuzzi is now back in Cleveland and moving his restaurant to Tremont