With blanched garlic tops, this recipe is less spicy than the pesto recipe on our website, which uses them raw. From HoundstoothGourmet.com
1 bunch garlic scapes or curls, washed and ends trimmed
3/4 cup Parmesan cheese, finely grated
1/2 cup walnuts or pine nuts, finely ground
3/4-1 cup extra-virgin olive oil
salt and pepper to taste
Blanch the scapes in simmering water for 4-5 minutes, or until the just begin to yield when lifted out of the water. Remove them immediately to an ice bath to stop the cooking and retain the bright green color. Dry thoroughly.
Chop the scapes in a food processor until they are fine. Add the cheese, nuts, salt and pepper. Turn the food processor on and stream in the olive oil until desired consistency. Adjust seasoning to taste.
