Garlic Scapes!

I had heard of Garlic Scapes before. Mostly on NPR or in the New York Times as this random food item that shows up on fancy NYC restaurant menus and over which the Foodies go all Gaga. The thing is I had never seen them before. So when they showed up in The Box they elicited a lot of confusion. This is the item I had to bite into in order to determine what it was and, as a result, the cause of my indigestion in the morning.

After that not-so-pleasant experience and the formal determination of its genus, species and culinary classification, the next step was to determine how I was going to use them. Once again I took to The Google Machine which informed me they were good in salads and in other culinary applications where a less garlicky flavor might be required. After a half hour of research and some deep probing of my internal culinary desires, which included my desire NOT to slave over the stove in this god - forsaken heat,  I went with BFF Becky's suggestion: Pesto.

To start this task I broke out Tyler (the name for our Food Processor) and, being new to this whole "take pictures as you cook" part of blogging, I promptly forgot to take a picture of the Scapes before I chopped them into little pieces. So here are the Scapes after Tyler did his thing :

Now I think you should know in advance of the remainder of the blog that I am Italian, and, as an Italian, I do not measure when I make pesto. Pesto literally means paste. So when I make pesto I kinda just grind everything up until it looks/tastes right and then serve. However, since The Husband voiced concerns that blog readers may not like a food blog without recipes, I've tried my best to estimate amounts for you after the fact.