Garlic Scape & Walnut Pesto

If you are a CSA subscriber, if you shop at your local farmer's market or if you grow garlic, you know that right now is prime garlic scape season. These pretty, curvaceous little shoots are abundant, vibrant in color and flavor, and therefore, a prime candidate for pesto "fixins". Because we're fans of using what is on hand, we've paired our scapes with walnuts, olive oil and parmesan cheese, all pretty darned accessible ingredients, and a nice counterpoint to the scapes' pungent, overt "garlickiness." Note: garlic scape pesto is NOT mild. If you're looking for a pesto with just a hint of garlic, this is not the recipe for you. Try a good traditional basil pesto instead.  But if you love garlic, and want to add a Spring-y punch to your pasta, sandwich or salad dressing, give this recipe a whirl.

FYI: scapes are only available in Spring from hard-necked garlic varieties

We used walnuts in our recipe, but you could certainly substitute what you have on hand. I bet hazelnuts (aka filberts) would be tasty too. 

Add your pesto to al dente pasta with a little extra pasta water--YUM!!!

Garlic Scape & Walnut Pesto
Ingredients

10 fresh garlic scapes
1/2 C walnuts
1/2 C parmesan cheese, grated
1/2 C extra virgin olive oil
1/2 lemon, juiced
salt

Add roughly chopped scapes, walnuts and parmesan to food processor. Pulse until well blended. While processer is running, slowly drizzle in olive oil and juice. Stop and taste. Season with salt to taste and thin with water if necessary.