If you like garlic, you definitely need to try garlic scape!  And this pesto is a simple and quick way to truly enjoy it!

I had gotten garlic scape from Beechwood Orchards at the Univ. of Pennsylvania farmers market. Garlic scape is the shoot from the garlic that produces the flower and seeds.

To cook with it, cut off the seed head (the bulbous part on the end).

We still had some pistachios that my husband brought home from his visit to his family, I combined the two, added grated parmegiano reggiano and sea salt into a garlic scape pesto.

Garlic Scape Pesto

10 garlic scapes, cut into about 1 inch pieces (from Beechwood Orchards)

1/3 cup pistachios

1/3 cup shredded parmegiano reggiano

Pinch of sea salt (I used black lava sea salt)

1/3-1/2 cup extra virgin olive oil

Put the garlic scape, pistachios and cheese in the food processor and pulse until medium-finely chopped.

Add salt to taste, process and add oil until it is the consistency you like.

Makes about 1 cup, which is enough for two 4-serving dinners.  So I used half and froze half.

To use with pasta, cook your desired pasta, reserve 1/4 – 1/3 cup of the cooking water.  Mix together drained pasta, pesto and enough water to reach desired consistency.

If you want to add meat, saute cut up chicken with sundried tomato and a little of the sun-dried tomato oil.  THen stir into the pasta