Garlic Scape Pesto

This is the last post of the evening. The garlic scape pesto was both beautiful (an amazing shade of green!) and delicious. You can see we've stored it in my prized Pyrex containers. The lids are plastic but the bowl is glass. The glass is freezer, dishwasher, oven, refrigerator, and microwave safe. I bought two sets from Amazon.com. I expect that these the Pyrex will outlast all my Ziploc and Tupperware plastic containers. Plus, I can use the glass in the microwave without the worries of warping and plastic contamination/leaching.

I must admit, if we had never joined a CSA, I probably would never have eaten scapes. But since you get what you get with a CSA, you have no choice but to try it all. I often get in a rut with some foods, especially with vegetables, since you never know if you're really going to like a vegetable or not until you eat it (with cheese, it's pretty much a certainty I'll like it). It's much easier to make the same ol' same ol' week after week, month after month. Now, we must make and try new things. The garlic scape pesto is something I'd definitely have again (and lucky for me, we will, on Wednesday).

The CSA provided a garlic scape pesto recipe in the newsletter, but we had to modify it (my husband is allergic to nuts). The recipe they provided called for: 1/3 cup walnuts, 3/4 cup olive oil (we used less than that), and 1/4 to 1/2 cup of Parmesean cheese (we used grated Romano instead). What follows is Bob's recipe.

Garlic Scape Pesto
Serves 6 to 8

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into 1/2 inch slices
1/2 cup olive oil
1/2 cup grated romano cheese
1 pinch Kosher salt
Freshy ground black pepper to taste

Directions
1. Place scapes in the bowl of a food processor and process until well combined and somewhat smooth.
2. Slowly drizzle in oil and process until incorporated.
3. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl.
4. Add Romano cheese to taste and also add salt and pepper.
5. For 1/2 pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

Nutrition Information per Serving
Calories: ; Carbohydrates: ; Protein: ; Fat: ; Cals./g:
*Points: