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Delicious as a dip or tossed with fresh cooked pasta…we love it also on homemade pizza.
Wash scapes thoroughly and remove the bulb thing at the top. Chop the scapes into pieces and add them into your food processor. Add the cheese, salt and pepper and nuts. Process and with motor running add olive oil through the top chute, in a stream until mixed well but still a bit chunky. Adjust seasonings as desired.
This keeps well in the fridge for a week or in the freezer for a month.
To put it into pasta: Cook approximately 2 cups of pasta according to package instructions. When done drain it but reserve about a cup of the liquid.
Add a little of the pasta water into about a 2/3 cup of pesto (till you have the consistency you like). Add the pasta and toss. Serve immediately.
* Easily doubled or tripled.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!