Pesto is beginning to make a regular appearance at dinner at my house. Toss it with pasta, spread it on toast; thin it with more olive oil and it'll become a happy alternative to whatever you've been dressing your salads with. —Kenzi Wilbur
about 1 1/2 cups
garlic scapes, thinly sliced crosswise
good olive oil
Salt and pepper, to taste
In This Recipe
Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it's fully incorporated.
Add cheese, pulse, then season with salt and pepper to taste.
This won't brown like basil pesto will, so if you're not using immediately, just store in a container in the fridge. It will last a week.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.