I can't wait to share this recipe for Garlic Scape Pesto. For those not familiar with garlic scapes - they're the curly green tops of hardneck garlic. The season for garlic scapes is limited to spring and summer so grab them the next time you see them at the farmer's market. They have a mild garlic flavor and can be used fresh or cooked just like you'd use onions or scallions - heck, I even think they look cool in a vase on the counter, but my favorite way to enjoy them is to make this flavorful pesto to serve on pasta or fish. It's a cinch to make and lasts for a couple weeks in the fridge - freezes beautifully too.
Garlic Scape Pesto
makes about 1 cup
1/3 cup chopped garlic scapes (use the tender parts of the stem)
1/3 cup pine nuts, toasted
1/3 cup grated Pecorino Romano cheese (Parmesan if Romano is too strong for you)
1/3 cup extra virgin olive oil
salt and pepper to taste
Place all the ingredients in a blender or food processor and puree; season with salt and pepper to taste (remember, the cheese is very salty).
Refrigerate for up to 2 weeks or freeze for longer storage.