Thursday, July 2, 2009

What's for dinner? Garlic Scape Pesto

Ever try planting a garlic bulb and see a little green shoot sticking up from the earth? Or (far more common) have you ever left  garlic unused for a little too long and find a green seedling inside when you split it open? That my friends is the garlic scape. Farmers cut it so that the plant devotes all of it's energy towards producing a nice hefty bulb. If left uncut, the scape would turn white and the bulb would be rather small. This is especially fortunate for us since the young green scape is a delightfully potent addition to any kitchen. You can use scapes in almost all recipes that call for garlic. However, don't be fooled by it's scallion-esque appearance. This little guy packs a big punch in every bite.
Garlic Scape Pesto:
5 garlic scapes
1 bunch basil
1 Tbs. pine nuts
1 Tbs. parmesan cheese
1/3 cup extra  virgin olive oil
salt and pepper to taste

Chop scapes, basil and pine nuts in a food processor. Add cheese, salt and pepper. While the processor is running add in the oil. 

This pesto is great poured over pasta or spread on a panini or wrap.

Can't find scapes in your grocery store? Try your local farmers market instead.

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