Garlic Scape Pesto

I love me some pesto!

AND

I love me some garlic!

When we did our 1st CSA pick-up we had some garlic scapes (basically a white, more mild garlic – and the scapes are the top, kinds curly). Heidi (our farmer) told us to make a garlic pesto with it. So I found Skinny Taste’s version and got to it. The next week we got more scapes (which I didn’t use) and then this week we got even more – so I knew what to do… get out the food processor and make LOTS of pesto to freeze and enjoy whenever we want that fresh garlic taste!!

Garlic Scape Basil Pesto

• 1/2 cup (about 6) garlic scapes, flowers and tough ends removed
• 1/2 cup fresh basil leaves
• 1/2 cup grated Parmigiano Reggiano
• 1/3 cup extra virgin olive oil
• kosher salt, fresh pepper to taste

Cut the garlic scapes into small pieces. In a food processor or mini blender pulsescapes, basil, parmigiano, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in an air-tight jar for up to two weeks OR freeze in snack baggies for the perfect serving for 2 whenever you want.

Remember – this is a pesto, so feel free to play however you want to get the flavors you want! I actually used a little less basil (I didn’t measure), but basically because our basil is still small and I didn’t want to pick it clean!

And I leave you with this… a quote by  Louis Diat (French chef who was the first chef at the Ritz in NYC) –  “Without garlic I simply would not care to live.”