Every summer, I make a point of making pesto and freezing it. I usually stick with basil pesto, but this year, I added scape pesto to the mix.
The pesto still only used up part of the bag full of scapes that I got from Herbfest.
This recipe comes Glengyle Garlic, regulars at local farmers' markets.
Using a food processor, blend the following items in sequence:
1. Two cups of raw scapes that have been previously chopped into two inch pieces,
2. One cup of slivered almonds,
3. One cup of olive oil,
4. One cup of parmesan cheese
I then freeze the pesto in ice cube trays overnight before putting the cubes in a freezer bag.
Here are some Scape Tips that Glengyle Garlic provide:
1. Always remove the green top above the seed pod
2. Saueted garlic scapes are similar to a garlicky green bean and are an excellent accompaniment for meat or chicken. Saute them in olive oil until crisp tender. Season with salt, pepper and lemon juice
3. Finely chopped scapes with bread crumbs, cheese and parsley as a stuffing for tomatoes and mushrooms
4. Saute scapes in olive oil with sun-dried tomatoes and olives as a pasta sauce
5. For the best garlic mashed potatoes you have ever tasted, chop scapes finely and saute them in butter. Add this to mashed potatoes with a little cream
6. Try grilled scapes as an accompaniment to a meat dish. Place scapes in foil, liberally sprinkle with olive oil, salt and pepper. Bundle up and grill for 10 minutes or until soft and golden
7. Steam as you would green beans, add butter and salt.
8. When using scapes for stirfrys, freezing or picking, always blanch scapes for two to three minutes in boiling water. Drain and immerse in cold water. Cool and drain well
Here's what I had left over after making a batch of scape pesto (Giz -- you better take at least half of this bag!)