I made this Garlic Scape Pesto last Thursday to use on shrimp and Fettucini for a quick fix supper. Sadly that never happened . You see, almost as soon as I finished taking these pictures I became overwhelmingly dizzy and violently ill. I ended up being carted away to the Emergency room in the back of an ambulance.
Pneumonia. Can you believe it. Here it is, one of the most gorgeous weeks I have seen in a long time and I have pneumonia. Well I still want to enjoy the weather and my garden(even though I went out this morning to find it wilty and weedy. An obvious sign that my family can't tell the difference between weeds and veggies)
So without any more of a pity party from me, here is a brief recipe for this Pesto. I am still a bit disoriented here even though it has been almost 4 days since I got sick, so if you want a more detailed recipe please leave a comment and when I am better I will post it.
Around 15-16 scapes
1/2 to 3/4 cup freshly ground and grated Parmesan Cheese
1 ounce Pignoli
Extra Virgin Olive Oil
Salt to taste
Cut scapes into 1 inch to 2 inch lengths and put in blender with Parmesan and Pignoli. Pulse until coarsely ground, then put on blend and add olive oil til it is a smooth and spreadable consistency. Add salt to taste and pulse a few times.
Use any way you would use traditional Pesto.
We smeared around a half teaspoon of the Pesto on cold steamed shrimp(A 1/2 tsp on each of the shrimp) and took to a neighbors party . They were hit.