Take Back the Kitchen with Alma Schneider

Garlic Scapes are being sold at your local farmer’s market and they look really curly and cool. Use them for a milder substitute for garlic and they make a delicious pesto. Serve spread on toast topped with eggs. Here’s a pesto recipe from my friend Lauren.Yum!
P1070738.jpgGarlic Scape Pesto
-1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into 1/4 inch slices
-1/3 cup walnuts (I used pignoli)
-3/4 cup olive oil
-1/2 cup grated parmigiano
-1/2 teaspoon salt
-black pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process
until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes
about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator. Enjoy!
For more great recipes from Alma Schneider visit Take Back the Kitchen.