So I learned today. The thinner tender scapes from my garden are nowhere near as intense as the ones we got in the CSA box. Now I understand why people who aren’t huge garlic lovers don’t care for scape pesto. It can almost knock you over with the intensity.
I did figure out how to tone it down a bit, after my first batch. I made sure I labeled them differently so when I pull the first batch out of the freezer I can add orange juice and a little lemon olive oil to tone it down.
Thinner, shorter not as thick a green stem.
The CSA scapes:
Some of these quite thick and two distinct shades of green. The first batch in the processor made from CSA scapes was peppery, intense, in your face garlic flavored.
I could have doctored it up after I started tasting it, but decided to freeze the first batch and deal with it later. The second batch I added a bit of juice and used some of my St. Helena lemon olive oil. A little more cheese, and more pine nuts.
Lots of little containers to go in the fridge and freezer. This year I decided to do small batches. Just enough to put in the crock pot or to add to pasta for one meal.
1 cup scapes
1/4 cup pine nuts or slivered almonds, toasted lightly
1/3 cup grated Parmesan
1/3-1/2 cup good Extra Virgin Olive Oil
Salt and white pepper, to taste
Squeeze of fresh lemon or orange juice (orange will sweeten it a bit)
Put the first three ingredients in a food processor. While running, add olive oil to get consistency desired. Stop processor. Taste. Add salt, pepper and squeeze of juice and pulse a few times.
I fill small containers. Add a thin film of oil on top. Close, label and freeze. Whatever I put directly into the fridge gets the layer of oil to keep it from oxidizing and turning dark.
I made two double batches from all the scapes I got in the CSA box and from Breezy Willow. My little scapes are going to be grilled, to be served with grilled asparagus (whenever it stops raining).