Care & Storage
For Eating Fresh: Store the scapes in a perforated plastic bag in your fridge for up to two weeks.
Garlic Scape and Basil Pesto
2 loosely packed cups fresh basil leaves, big stems discarded
1 bunch garlic scapes
Salt to taste
2 tablespoons toasted almonds or walnuts
1/2 C olive oil
1/2 C grated parmesan cheese (unnecessary but acceptable!)
Combine dry ingredients and half the oil in the food processor or blender, and blend while adding more oil slowly, until the pesto is the desired consistency.
The thing about pesto is that it is infinitely adaptable and customizable, so experiment. Smoother or more dry, stronger garlic or more salt, cheese or no cheese, etc. Then, once you’ve developed a ratio that suits you, make a big batch and freeze it for winter - nothing beats winter like a steaming bowl of pesto, straight from summer.