Garlic Scape Presto Pesto

I had never heard of a garlic scape before my CSA. They are interesting looking little guys that create visions of Medusa. See for yourself!
They have a lovely, gentle garlic flavor. You could use them as you would garlic in any dish. I chose to make a pesto and used lots of fresh veggies including fresh basil from my CSA. This dish is so very yummy!





Garlic Scape Pesto

When working with garlic scapes, be sure to trim the ends. Be sure to taste as you go when making the pesto. Feel free to add extra cheese or reduce the oil according to your tastes. Some people find pesto bitter. If you find this is an issue, add 1/8th of a teaspoon of sugar- no more! The sauce is very forgiving.
There are so many variations to this dish. Try walnuts instead of pine nuts. Add in some sun dried tomatoes to the pesto. Feel free to vary the veggies that you add to the pasta at the end. I served this to company with kale soup as a starter, a green salad and homemade french baguette. The warm bread is great for soaking up the delicious sauce off your plate. You be the judge!

2 T fresh squeezed lemon
1/3 cup plus 1 T of pine nuts
1/2 cup Stella sharp Italian table cheese (can substitute fresh parm)
1/2 cup coarsely chopped garlic scapes
1and 1/2 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil
salt and pepper to taste
3/4 to 1 cup of reserved pasta cooking water
1 box of thin spaghetti or spinach linguine
1 container of grape or cherry tomatoes, halved
1 package of fresh baby spinach

Cook pasta according to package directions. In meantime, pulse garlic scapes, cheese and pine nuts in food processor. Add lemon, basil, salt and pepper and while combining in food processor, stream in olive oil. Taste!
In a large skillet, add the pesto and pasta water a little at a time and whisk or stir together until you have reached desired consistency. Add pasta to skillet and stir to combine. (not: depending on how much sauce you like on your pasta, you may or may not use the entire box of pasta). Mix in spinach and tomatoes until spinach starts to wilt and tomatoes are warm. Serve with a little extra grated cheese on top or perhaps some additional toasted pine nuts. MMM!!!

XO
-Jenn