I came downtown today for a meeting that was canceled while I was in transit. Drat. Frustrated at the dent this knocked in my afternoon's productivity, I decided to stop at the Chicago Farmstand on the way home to see what I could find.
Turns out, it was my lucky day. I found delicious end-of-season strawberries, hearty rhubarb, and fresh, green garlic scapes. I've only cooked with garlic scapes once before. I worked them into an impromptu stir fry with a bunch of other vegetables, and their subtle, green garlic flavor was lost in the melange. This time, I wanted a recipe that would feature their garlicky goodness.
At the suggestion of a friend on Twitter, I decided to try a pesto.
Garlic Scape Pesto
1 bunch garlic scapes
3/4 cup olive oil
3/4 cup Parmesan cheese
juice of one lemon
pepper
Cut the garlic scapes into 1-inch pieces. Drop into a food processor and process until well chopped. Add the Parmesan and the lemon juice. With the processor running, slowly add the oil until well incorporated. Pepper to taste.
I tossed this with some spaghetti and four chopped heirloom tomatoes. The pesto was delicious, but a bit too sharp for the delicately sweet tomatoes. Next time, I would use a can of good-quality chopped tomatoes (maybe Muir Glen), and perhaps add a pound of cooked shrimp.
