I first tried pesto when I was 17 and in Minneapolis for the spring All-State Band festival. My high school band director took myself and my fellow band geeks to Edwardo's Natural Pizza (unfortunately, now closed) for what was pretty much the best pizza I've ever had, even to this day. It was a deep dish with pesto sauce, roasted garlic, and mozzarella, provolone, and Parmesan cheese.
I liked it so much that I made my parents go to this pizzeria with me the next time my family went to Minneapolis to visit family. My mom agreed with me; my dad kept complaining that there wasn't any meat on the pizza (silly dad).
I still crave that pizza occasionally.
A few weeks ago I went to the Farmer's Market and picked up a bunch of garlic scapes and decided to make pesto out of those. I was a bit nervous, but it was delicious! I wish I had made more batches to freeze.
Garlic Scape Pesto
Prep Time - 15 min
10-12 garlic scapes, roughly chopped
1/2 cup Parmesan cheese
1/3 cup toasted pine nuts
1/4 - 1/2 cup extra virgin olive oil
salt, to taste
Combine all in food processor until it reaches your desired consistency. Since I like pesto thinner, I used close to a full 1/2 cup of the olive oil, but depending on your preference, you may use more or less.
Toss with cooked pasta. I used fetuccini, but it's great on almost anything. Top with Parmesan cheese.
** Pesto also freezes really well. Store in an airtight container and it will freeze for several months.