Finally!
I knew if I bought some at Breezy Willow yesterday, I would come home and find mine finally forming. If you have never made garlic scape pesto, you have to try it. It is so simple, and so much a food that screams SPRINGTIME!!!
Here’s some from last year. My recipe? For every ten scapes, you need: 1/2 cup slivered almonds or pine nuts, 3/4 cup good EVOO, 1/2 cup grated parmesan, salt and pepper to taste. The batch pictured above was made with 20 scapes, so double the recipe. Put all but the EVOO into the processor, cutting the scapes first into inch long pieces. Don’t use the flower. Use only the stems. Slowly pour the olive oil in while running the processor to get the consistency you want.
The extra went into this.
I froze the cubes and had pesto all winter.
I have a dozen plants out back, and just bought 20 scapes from Breezy Willow. I will be making a triple batch, using some of the pesto with fresh asparagus and peas to make primavera pasta, and freezing the rest.
It also is absolutely awesome spread on naan and grilled.
hocofood@@@
AnnieRie Unplugged 
Just a matter of time!!! Great news, I’m hoping to pick up a few more fom LD this week 🙂
Yum. I’m hoping that scapes are in my first haul from Gorman this week.
Can’t wait for ours to pop up!
I bet this would make an excellent sauce for pizza. I’ve harvested a leek scape and 2 garlic scapes from the garden thus far, but there’s many many more to come–and scapes from the farm share, too, so thank you for this recipe. I appreciate it.