|LIS Quick Post: Garlic Scape Pesto|
|Right Food for the Season - Early Summer|
|Written by Jon Ross-Wiley|
If you are a Local in Season regular, you know that each of our posts has some kind of story to go along with it. After all, half the fun of eating locally has to do with the process of procuring the goods, and the people you meet along the way. On occasion, though, I think, "I just want to tell folks about this!" and there is no need for a formal recipe. Enter the "LIS Quick Post." We can talk more later.
I have been dying to make garlic scape pesto and, given that I had the ingredients and a food processor on hand, I finally followed through. I made this batch entirely to taste, which is why my final measurements are not exact. What I will say is that 8 scapes (plus the additional ingredients below) yielded about 1 1/2 cups of pesto.
For this recipe, simply rough chop your scapes, add them to a food processor along with 1/4 cup of olive oil, a 1/4 cup of grated Parmesan cheese, and about 1/2 cup of pistachios (pine nuts are more traditional here). Give that a whirl and taste and see where you've landed. The scape variety I had was very strong, so I landed in a place that was too sharp...almost bitter. I didn't want to stay in this place. As much as I love garlic, I was knocked back by the intensity of flavor. That's why the above is a starting point. A suggestion. I ultimately added more Parmesan and pistachios to offset the overpowering taste. If you're like me, you'll like the trial and error component to this, and you'll be that much more satisfied with your final product. Enjoy.