Garlic scapes are very versatile, and probably one of the coolest, funkiest looking produce items you can find.
In the interest of cutting fat a bit, and just to be different, I use a combination of pine nuts and pumpkin seeds. I also tend to use ALOT less olive oil than most recipes for pesto call for. Feel free to increase the amount if you’d like.
Garlic Scape Pesto
makes pasta sauce for 12-16 oz of pasta
10 garlic scapes*
1 spring garlic stalk (or 1 clove common garlic)
2 Tbsp pumpkin seeds
2 Tbsp pine nuts
1/2 c packed basil leaves
3/4 oz grated pecorino romano (or parmesan)
1 Tbsp lemon juice
2 to 6 Tbsp olive oil (the more, the milder)
3 Tbsp chicken or vegetable stock
1/4 tsp salt
Chop the scapes into 1 inch segments. Put the scapes, garlic, pumpkin seeds, pine nuts, and basil leaves into a food processor, and process. Add the lemon juice and stock gradually to assist in the processing. Add the cheese, 2 Tbsp of olive oil and the salt, process until smoothish, and taste. Adjust the olive oil and salt to your liking. Serve on pasta.
* If you want a bit milder taste, blanch the scapes in boiling water for about 30-60 seconds, then plunge them into an ice bath to stop the cooking.