We haven't worked out the posting of our archived newsletters yet, but since the Garlic Scape Pesto was referenced in the June 17, 2010 newsletter, here it is:
Garlic Scape Pesto
1 cup garlic scapes (about 8 or 9 scapes),
top flowery part removed, cut into ¼-inch
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmesan
½ teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated.
With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmesan to taste; add salt and pepper.
Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.