Our first batch of pesto for this season - and many more to come yet. This was with the garlic scapes (which had been harvested some time ago but were waiting patiently in the fridge until I had time to make pesto). We ate our fill of steamed and sauteed garlic scapes, and then decided to try pesto with them - wow, pungent, spicy and oh so delicious! We added a few garlic cloves but there would be no need to do that if you like a milder flavour. This is our basic pesto recipe that we usually use for basil pesto, as well as arugula, oregano and kale pestos...yummm.
Garlic Scape Pesto
Large handful of garlic scapes (about 4 cups compressed)
1/3 cup olive oil
2 cloves garlic
1/4 cup nutritional yeast or parmesan
1/4 cup water
1 tsp sea salt
Blend all ingredients in food processor. Add more oil or water until you achieve desired consistency.
Store in glass jars in the freezer. Use for pastas, potatoes, on pizza, etc.
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