Literally, while talking on the phone and describing this pesto I was preparing to Melissa, hung up, finished making it and thought to myself, why didn’t I take pictures before I started! I grabbed the ends of the scapes out of the sink added the other ingredients next to it and viola-we have a recipe. Scapes are the flower stalks of the garlic bulbs that send up curly shoots about two thirds of the way through the growing season. The scapes must be broken off to encourage growth of the bulb. They have a slightly less garlicky flavor than a clove of garlic, but very tasty. This recipe is one of those I made up and quantities are kind of a guesstimate.
Equal amounts of scapes and basil-about 1 1/2 cups each. Trim the scapes below the flowering bud section
1/2 cup toasted pine nuts
zest of 1 lemon
3 T. Parsley
1 T. honey (it needed taming down a bit)
Olive oil to thin to your consistency
1/4 -1/2 cup Parmesan Cheese-I didn’t add, but you know it would be delicious!
Place scapes and basil in the food processor and pulse several times until all is uniformly chopped. Add pine nuts and continue to pulse a few more times. Add parsley, lemon zest, salt and a squeeze of honey; process until smooth. With machine running, slowly add in olive oil until desired consistency. Stop machine, taste and adjust seasonings. I am grilling pizza dough on the BBQ tonight smearing with a little more olive oil and topping with this pesto—yummm. I think it will also go really well with the grilled halibut.