On today’s premiere of our new radio show, the Local Dish with Edible Buffalo, we featured a recipe for garlic scape pesto from Singer Farm Naturals’ Tom Szulist- and here it is! Singer Farm Naturals will be harvesting garlic scapes this weekend, May 26 and 27. More information can be found at www.singerfarmnaturals.com. Also, join us every third Wednesday on talk radio station WLVL 1340AM from 11:15am-12:00pm for more of the Local Dish.
Garlic Scape Pesto
- 12-15 garlic scapes (chopped roughly to fit in your food processor)
- 2⁄3 cup toasted walnuts
- 12 medium basil leaves
- 1⁄2 cup Parmigiano Reggiano
- 1 teaspoon coarse sea salt
- 1⁄2 teaspoon black pepper
- Olive oil, about 1-11⁄2cup, to taste
Place the scapes, toasted walnuts, basil leaves, coarse sea salt & pepper in the bowl of your food processor. Pulse a few times until the ingredients are roughly mixed and chopped. Add Parmigiano and give a quick blend.
Now, with the processor running, slowly pour the olive through the feed tube. Keep pouring and processing until the mixture is a thick and spreadable, yet not completely smooth.
To store, transfer the pesto to a container and pour a thin layer of olive oil on the top to seal. Store in the refrigerator or freezer. Serve pesto on crusty bread or mixed into spaghetti noodles with a bit of the hot pasta water added.
Makes about 2 cups of pesto