10 large garlic scapes
1/3 cup unsalted pistachios (used pecans)
1/3 cup finely grated Parmigiano-Reggiano
Kosher salt and black pepper
*1 teaspoon red chili pepper flakes
*1 tablespoon lemon juice
1/3 cup extra-virgin olive oil
Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper, lemon juice, and chili flakes in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste.
The pesto keeps in the fridge, covered, for 1 week or frozen for a month.
*Another bag of wonderful goodies from Hancock Shaker CSA. I got a bagful of garlic scapes. This is my first time using garlic scapes, it was a wonderful surprise. Eating the garlic scapes raw taste like hot and peppery and when cooked the garlic scapes becomes mellow and taste much sweeter. I made Pasta with Garlic Scape Pesto and Calamari it was delightful. enJOY!!!