We subscribed to a CSA this year- One Straw Farm is supplying most of our vegetables this summer. It's a great deal and I'm so excited to have begun- we have the opportunity to get all of these delicious local veggies and to try some new things, too.
Like scapes, for example- the twirly, curly tops of garlic. I've eaten them before, but never made anything with them, until this week. They were in my CSA box this week, and we were scrambling to look for something to make with these. I nibbled the edges, never having had one raw before, and the taste was somewhere between blanched garlic and sweet green grass. It was the perfect summer flavor, and I had no idea how to use it.
We were strolling through MOM's this weekend and lo and behold, the answer was handed to me: garlic scape pesto samples, complete with a recipe. There are no words for how fantastic these are- we bought thin- sliced, rustic whole- grain bread to eat this with.
Garlic Scape Pesto
10 garlic scapes, trimmed & chopped
1/3 cup roasted almonds
1/3 cup fresh- grated parmesan cheese
1/2 cup olive oil
sea salt, pepper
basil leaves, fresh
Use a food processor or a blender to mix the scapes, almonds, cheese and 1/4 cup of the olive oil. Stop the mixer, scrape the sides with a spatula, then add the rest of the oil and blend again. Add salt and pepper and blend one last time until your pesto is at the consistency you like best. Spread on lightly toasted bread or crackers, then top with grated parmesan cheese and one leaf of fresh basil.
You can freeze this to save it- it will hold for up to one year. If you're regrigerating leftovers, add a drop of olive oil and cover the surface with wax paper.