Garlic Scape Pesto
*20 fresh garlic scapes
*2 cups Campo de Montalban or Idiazabal or aged Manchego, grated
*1 1/2 cups hazelnuts
*2 cups safflower oil
*1/2 cup water or good white wine, optional
*Salt and pepper to taste
*1 pound pasta (we prefer linguini)
*Drizzle of olive oil to finish
Add scapes, cheese and nuts to a food processor and begin to process while adding the safflower oil and wine a little at a time until you have reached desired thickness. Pesto can be served in a variety of consistencies, from very thick to rather thin, depending on preference.
Blend until paste-like, thinning if needed with water or wine then season to taste with salt and pepper and mix well.
Bring water to boil in a large pot, add pasta and cook until al dente.
Add pesto to the pasta and finish with a drizzle of good extra-virgin olive oil.
SFP Note: this recipe makes A LOT so we recommend a 1/2 recipe. And, you may not need all of the oil called for, start out with less and add as you go.
See http://www.post-gazette.com/stories/sectionfront/life/garlic-shoots-give-tender-flavor-to-early-summer-dishes-437219/#ixzz1OiGCqDDU for Doug Oster's Pittsburgh Post Gazette article with more details.