GARLIC SCAPE PESTO // the local food report

Garlic scapes. You see them everywhere at farmers' markets this time of year. But what do you do with them? Around here, we make pesto. Specifically, Ian Knauer's pistachio-laced garlic scape pesto from his beautiful cookbook The Farm. I don't own it, but my mom does, and for a while it sat on her coffee table. This recipe caught my eye right away—it's simple, and it does great things with a hard to use ingredient.

GARLIC SCAPE PESTO

We use this as a spread on bread, rubbed onto a whole chicken, or tossed over pasta. It will keep for about a week in the fridge, and you can also freeze it if you want to have some on hand for the winter. 

10 large garlic scapes
1/3 cup unsalted shelled pistachios
1/3 cup finely grated Parmigiano Reggiano
fine grain sea salt and black pepper to taste
1/3 cup extra virgin olive oil

Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor. Keep pureeing until the scapes and nuts are finely chopped. With the motor running, slowly pour in the oil. Season with more salt and pepper to taste.