While in a produce stand at the farmers market this weekend I asked the woman if she had anything else to throw in the bag to make it an even $5 and when I first heard about garlic scapes. They are basically the cut off tops of garlic so the heads grow bigger. You can use them to add garlic-y flavor to many dishes but I wanted to give this pesto recipe a try.
1 bunch (about 12) Garlic Scapes
1/2 cup Parmesan Cheese
1/4 cup Walnuts (I used sunflower seeds because that's what I had)
3/4 cup Olive Oil
Place first three ingredients into a food processor. Chop finely. With the processor on slow, pour olive oil in. Continue chopping until the ingredients turn into a nice green smooth consistency. Refrigerate any leftovers.
It is very garlicy so I knew it needed to be cooked to bring down the zing. Shane bbq'd up a bunch of chicken breasts so to go with it I smoothed the pesto on half of a wheat bagel, layered on tomato slices and broiled for a few minutes then topped with shredded mozzarella cheese and a basil chiffonade and broiled for a minute more. Yum! I don't like tomatoes much but will eat them this way all day long. I froze the leftover pesto to use in a quick pasta dinner later in the month.