Pesto is a wonderful way to preserve the flavors of summer. This garlicky treat can be used as an appetizer with sliced baguettes, or drizzled into a soup. If you have a bit left over try to freeze it for later in the summer to garnish a cold Gazpacho.
Ingredients: (makes about 1 cup)
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you’d like)
About 1/2 cup olive oil
1. Put the Scapes, 1/3 cup of the cheese, almonds and half the olive oil in the
bowl of a food processor (or a blender, or a mortar and pestle).
2. Pulse to blend the ingredients, drizzling in more oil until it has the texture
you like best (rough or smooth).
3. Add more cheese and salt to taste.
Hint: If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.