The early produce is hitting the market here in the great white north and who doesn't love taking advantage of locally grown? I found myself smiling when I found garlic scapes and yes it's been done before but I continue to feel amazed that something so unasuming could create such wonderful flavour. Psychgrad made scape pesto last year with almonds. I thought of trying this garlic scape pesto with walnuts.
1⁄3 c walnuts
3⁄4 c olive oil
1⁄2 c grated parmigiano
1⁄2 t salt
black pepper to taste
1 c garlic scapes, top flowery part removed, cut into ¼-inch slices
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated.
With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator. If you prefer, it freezes so well in ice cube trays.
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated. So really simple and so really delicious. I'm sending this seasonal dish over to Presto Pasta Nights for #221 Roundup. This week's host is Helen from Fuss Free Flavours (thank you Helen) and of course our fearless leader Ruth who is the Godmother of Presto Pasta Nights The creative pasta roundup will be available this Friday so make sure to check it out.