Scape Pesto

Our latest culinary obsession is scape pesto. When I studied organic farming in college, we dead headed the curly flower stalks off the garlic to redirect the plant's energy back into the bulb. We tossed the flower tops, also known as scapes, to the chickens. I had no idea how delicious they were until recently!

Here is a recipe for those who are growing garlic or have them available at the farmer's market:

1/4 cup pine nuts or other oily seeds or nuts such as brazil nuts or hemp seeds
1 cup roughly chopped scapes
juice of 1/2 a lemon
1/2 tsp salt
grind or two of black pepper
1/2 cup of olive oil
1/4 cup grated cheese such as parmesan, pecorino or asiago

In a food processor or blender finely chop your nuts or seeds
Add scapes and all other ingredients except the cheese
Pulse or hand stir the cheese at the end
Taste for seasoning and adjust if needed
Add more oil if creamier texture is desired

This will keep in the fridge for a week and also freezes well.
Enjoy in pasta, as a salad dressing base, on toast, as a veggie dip.