I've been asked to provide a recipe for this ambrosia. Here's the thing....I don't really follow a recipe. I just start combining ingredients until Linda & I declare it perfect. If one goes poking about on the internet, one will find multiple renditions, some with pine nuts, some with almonds, walnuts or pistachios. There are those folks who miss the point of it being Garlic Scape pesto and insist on using basil. Don't get me wrong, I looooove basil, but if I want basil in my pesto, I won't waste those fleeting bright green curly gems on it. The point is, there are many variations on the theme, but I'll go ahead and get you started:
10 garlic scapes, chopped into 1/2"--1" pieces (use all of the scape, every bit)
1/2 cup grated Parmesan (freshly grated, not the dry powder stuff that tastes so good on spaghetti)
1/4 cup pine nuts
1/2-3/4 cup olive oil (choose an olive oil you would use to dress a salad)
Salt to taste
Put the scapes into your food processer & process until they are very finally chopped & starting to break down.
Add some of your olive oil,. process for about 20 seconds.
Add the parmesan and some of the olive oil, process for about 15 seconds. Scrape the bowl, process a few more seconds.
Add the pine nuts & some of the olive oil; process at leats 30 seconds, even a whole minute, until it's looking kind of creamy, no obvious chunks of cheese or pine nuts. The pesto will definitely have a coarse texture, but you don't want to be chewing anything.
Taste it....adjust as desired. Some people add a squeeze of lemon (I don't). Add your salt to taste. If it's too chunky, turn on the processor, add more olive oil through the chute, process some more. If it's too biting, try adding a few more pine nuts and a little cheese. It will mellow slightly after a day in the fridge, so keep that in mind. The key is to taste as you go along until it's the perfect-for-you flavor & texture (okay, yes, I'm also one of those people who sits down to Thanksgiving dinner no longer hungry because I've been tasting and adjusting all day--especially the stuffing; I could be a professional stuffing tester!). When it's done, serve with a rustic bread or crackers, toss with pasta, add to soup, eat it out of the bowl. It does freeze well (okay, I know it freezes for a few days....only once has it survived uneaten in the freezer for a whole month--and it was delicious; I usually pull it out of the freezer looonnngg before that. Have we ever discussed my instant gratification tendencies?).
WARNING: The author of this blog is in no way responsible for any reader's subsequent addiction to Garlic Scape Pesto. She has considered creating an appropriate 12 step program for it, but is currently unwilling to abandon the green demon.