Garlic scapes. They're popping up all over food blogger land lately. When my CSA handed me garlic scapes for 3 weeks in a row, I just kept putting them in a bag, till eventually I had a bag full that was just too big to ignore.
When Dorie Greenspan's post on Garlic Scape Pesto popped up in my Google Reader, I'd found my answer. This smelled so good as I was making it, all garlicy and fresh and green. Since I didn't have any plans for it right now, I froze it in my ice cube tray. Popped the little frozen cubes of goodness out and put them in a ziplock. To be pulled out one flavorful cube at a time to use in soups, salsas, sauces, pizzas, beans, bruschettas...really, have I left anything out? Pestos are my favorite ingredient to have in my freezer, I currently have traditional basil pesto, garlic scape pesto, and parsley walnut pesto. I have plans for a cilantro and a mint pesto in the very near future.
I'm not going to post the recipe, you'll have to follow the above link. Don't you love that picture of Dorie in that charming kitchen? It makes me heart for a small kitchen, only I'm sure mine wouldn't be that functional or nearly as charming.
This will be my entry for this week's Weekend Herb Blogging hosted by Laurie at Mediterranean Cooking in Alaska.