Garlic Scape Pesto Pizza

For the PESTO:

12 garlic scapes, chopped (about 1/2 cup)
1 cup fresh basil (tightly packed)
1/2 cup walnuts
1/3 cup parmesan
1/2 cup extra virgin olive oil
1/4 tsp pure salt

• Add everything to a food processor & blend.

If you have the option, process the first 4 ingredients, then add olive oil and salt while machine is running.

To assemble the PIZZA:

• Spread the pesto on (a pre-cooked) pizza crust.
• Add some sliced, fresh mozzarella, grape tomatoes, and freshly ground black pepper.
• Bake at 375 for about 10 mins.

You can of course use any pesto recipe for this, so if you can’t get scapes – no biggie.

For a DAIRY FREE version of a pesto style PIZZA:

• Substitute a cheese-less pesto such as SPINACH-&-ROASTED-RED-PEPPER-PESTO.
• Top with roasted eggplant rounds instead of the mozz.

To die for!

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SIDE NOTES:

~ The pesto can be enjoyed as a sandwich spread, pasta sauce, pizza topping, or dip.

~ I had never heard of garlic scapes before joining our local CSA. We’ve come to really enjoy them & look forward to their brief appearance each year. A garlic scape is the flowery part of the garlic plant that’s trimmed off to enable the garlic bulb to form and thrive. I think it’s fair to say that a garlic scape is to garlic what a scallion is to an onion (only twirlier!). They can be chopped up and added to any dish for a delicate, garlic flavor. If you’d like to get your hands on these pretty, little things, look for them at your local farmers market (they’re in season now – early July – but they come & go pretty quickly).

They almost look like they need names. I think I’m having a childhood flashback. What were those things called – those small fuzzy worms that almost looked like they were moving themselves – twirling around your fingers. Can’t think of what they were called, but if only I had a bag of googly eyes, I’m sure these scapes would come to life  =)

Speaking of googly eyes….If you google it, you’ll find several other garlic scape pestos out there. They all look great. I opt to use walnuts instead of almonds, simply because we already eat a fair amount of almonds & I like to change it up. I also like using basil in this pesto (as opposed to having the scapes be the only green thing in there). Spinach and/or parsley work as well, and of course, pine nuts are a good, old-stand-by for pesto if you’d prefer them to walnuts or almonds. Good luck w/ your creation! =)

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