Garlic scape and basil pesto

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I got this recipe from this excellent blog. There were garlic scapes in CSA Week #2 and I couldn't wait to try it!

7 garlic scapes, chopped
pine nuts (optional, see update below)
a good amount of basil, chopped
some Parmesan cheese, grated
juice of half of a lemon
olive oil
salt
freshly ground black pepper

Here's the mise en place to get a better idea of the quantities.

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By the way, garlic scapes are the above-ground stalk of the garlic plant. I've never seen them in a supermarket, but I've gotten them in my CSAs and in farmers' markets in places where garlic can be grown.


The original recipe called for walnuts, but I omitted them. When I made it the second time I substituted pine nuts, which worked really well.

And after I chopped the scapes and picked the basil leaves and chopped them.

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Combine scapes and the pine nuts in the food processor and chop.

Add the remaining ingredients. Drizzle the olive oil in until it becomes pesto-y. Season with salt and pepper.

Here it is packaged into 4.0 oz. freezer-safe jelly jars. I kept one in the refrigerator and froze the other two.


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Update July 9, 2014: When I made it again I added pine nuts, which was a nice addition.

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And put it in vacuum sealed bags, which are easier to store. Also, I can't figure out where all of my little glass jars are. I know a bunch of them contain barbecue sauce, but it just doesn't add up!

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