Adam and I came up with this recipe to use up this year’s considerable garlic scape harvest:
Parsley, basil, and scapes ready to go.
Garlic scape parsley basil pesto
1/2-1 c. basil
1/2-1 c. parsley
1-2 c. garlic scapes
2-3 T. pine nuts
1 tsp. salt (or more to taste)
pepper to taste
extra-virgin olive oil, at least 1/2 c.
1/3-1/2 c. parmesan cheese, grated
Amounts are approximate, because we used a ratio: 1 handful basil, 1 handful parsley, 2 handfuls scapes. We went light on the pine nuts and parmesan. Put the scapes, herbs, pine nuts, salt, and pepper in a food processor. Process, adding the oil a bit at a time, until desired consistency. Stir in parmesan cheese. Taste and adjust seasoning accordingly. Makes about 1 1/2 c. pesto.
Naturally, we quadrupled the recipe. Should keep in the freezer up to 6-8 months. No worries that it will last that long.