<from Teske’s Spin Farm>
½ cup garlic scapes (top, flowery part removed), cut into ¼ inch slices
2 heaping Tbsp. walnuts or nut of your choice (optional) ** I used walnuts
1/3 cup + 1 Tbsp. olive oil
½ cup grated Parmigiano cheese (I bought the cheese & grated; no pre-grated for me, thanks!!)
¼ tsp. salt
black pepper to taste
Place scapes & nuts in the bowl of a food processor (or hand blender, or blender) & whiz until well combined & somewhat smooth.
Slowly drizzle in oil & process until integrated.
With a rubber spatula, scoop pesto out of bowl & into a mixing bowl.
Add cheese to taste; add salt & pepper (if indeed you remember the pepper; I forgot it!?).
Keeps up to 1 week in fridge, or freeze it.
Wickedly, sinfully delicious!!!
p.s. I bought the garlic scapes at the Deep River farmers’ market when I was up there. Had never bought or used them before, & was thrilled to see the pesto recipe with them. I’m a very un-practiced, unsophisticated cook, pretty new to pesto-making (made my first batch last year with the gobs of fresh basil from a friend’s garden, where I was house-sitting). This pesto is to die for. Thank you thank you thank you, Teske’s Spin Farm!!
p.p.s. I love farmers' markets!!!!!
'Quote of the day' with this post: “No burden is heavy if everyone lifts.” ~ Sy Wise