If you are lucky to get your hands on some scapes garlic, you can make a nice batch of pesto and freeze in containers or zip lock bags. Scapes are garlic and strong, so you may want to cut the strong flavor with basil, cilantro or parsley. I just made a batch with basil. If you are freezing, omit the parmesan until you are ready to use it.
You may make a much bigger batch than this recipe and freeze in portions. Thicken or thin pesto with more or less oil.
Look for scapes at your farmer’s market and CSA. Because they have gotten so popular, you might find them at your grocery store; I got these at Whole Foods.
Scapes Garlic and Basil Pesto
1 cup or about ½ pound scapes, cut into chunks
1 medium bunch basil, stems removed
½ cup Extra virgin olive oil
½ cup pine nuts, toasted until lightly browned at 350 for about 5 minutes
¼ cup grated parmesan
Salt and pepper to taste
Put all ingredients into a food processor and process until smooth. I will be using some of this on roasted bone-in chicken beast next week. Pesto goes with lots of things, including pasta, fish, chicken and vegetables. It freezes beautifully!