We received garlic scape in our CSA share this week, and voila a love affair with Scapes was born. I’d heard about scapes many times from various blogs, but I’d never tried one before. I was not disappointed. They are delicious and delightfully pretty. They are edging out heirloom tomatoes for my top-veggie spot. Along with the scapes, we received some very flavorful arugula, so what did I do with these beautiful greens? Well I made pesto of course!
Garlic Scape and Arugula Pesto
Ingredients: 1 cup chopped garlic scapes (3-4 scapes), 3/4 cup shredded Parmigiano, 2/3 cup pine nuts, 1 cup chopped arugula, salt, pepper, and olive oil.
Instructions: In a small dry saucepan, toast pine nuts, mixing frequently over low heat for about 5 minutes, until they are fragrant and toasted but not burned. Let cool. Place pine nuts and the remaining ingredients (minus oil) into good processor. While it’s mixing, slowly add the olive oil until pesto like-consistency is achieved.
Eat: You can eat the pesto with pasta or you can be fancy and make crostini. I toasted bread, spread the pesto on it, and topped them off with heirloom tomatoes. They were the best part of making the pesto!