Have you ever heard of or seen a garlic scape?? I hadn't either, but for a few weeks in the spring the farmer's market has them. From what I understand, they are the part of the garlic plant that grows above the ground and they remove them so that energy is not taken away from the growing bulb of garlic under the ground. I hear that you can cook them like green beans, but I decided to make a pesto out of them. It was a pretty spicy pesto, but great when paired with cheese and bread. I had harvarti and goat cheese which I melted on some baguette and topped with the pesto. It was amazing how the different cheese made the bruschettas so different.
Yield: 3 cups
Time: 20 mins
1lb of garlic scapes (about 1.5 cups pureed)
2/3 cup walnuts
2/3 cup grated parmesan cheese
8 basil leaves
salt and pepper, to taste
Remove the little bulb on the top of the garlic scapes. Place them in a food processor and pulse until chopped. Add the walnuts, cheese and basil. Blend as much as possible then start streaming in the olive oil. Add just as much oil as necessary to achieve the consistency you want. Season with salt and pepper. Serve on pasta, as a spread on sandwiches or on a crostini.