Scape Pesto With Artichokes: A Culinary Adventure

The first time I tasted scape pesto, it was a revelation. I was visiting a small farm in upstate New York, and the farmer’s wife, a woman with soil under her fingernails and a twinkle in her eye, handed me a crostini topped with the vibrant green mixture. The bright, oniony flavor of the scapes, combined with the richness of the nuts and cheese, was an unforgettable explosion of springtime. That simple bite sparked a lifelong love affair with this unique and versatile ingredient. Now, I love to experiment with different variations, and this one with artichokes is a personal favorite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes (pasta cooking time not included)
• Total Time: 15 minutes (pasta cooking time not included)
• Servings: 4
• Yield: 1 1/2 cups pesto
• Dietary Type: Vegetarian

Ingredients

• 1 bunch garlic scapes (about 8 to 10)
• 1/3 cup pine nuts
• 1 garlic clove
• 1/3 cup shredded parmesan cheese, more to taste
• Approximately 1/2 cup olive oil
• Salt and pepper to taste
• 1 (13 3/4 ounce) can artichoke hearts, coarsely chopped
• Cooked pasta

Equipment Needed

• Food processor
• Large bowl

Instructions

1. Begin by preparing the garlic scapes. Cut them into smaller pieces, about 1-2 inches long, so they fit easily into the bowl of your food processor. This will ensure even processing.
2. Add the pine nuts, garlic clove, and parmesan cheese to the food processor. Pulse the mixture until it is coarsely chopped. You’re aiming for a slightly chunky texture at this stage.
3. With the processor running continuously, slowly drizzle in the olive oil through the feed tube. Continue adding oil until a smooth, pesto-like paste forms. You may not need the entire half cup of oil, so add it gradually until you achieve the desired consistency.
4. Taste the pesto and season with salt and pepper as needed. Remember that the parmesan cheese is already salty, so add salt cautiously.
5. Pour the prepared pesto into a large bowl.
6. Add the coarsely chopped artichoke hearts to the bowl with the pesto.
7. Gently toss the pesto and artichoke hearts together with the cooked pasta. Add a little pasta water to the mix as needed to loosen the sauce and help it cling to the pasta. This step is crucial for achieving a creamy and well-combined dish.

Expert Tips & Tricks

• Toast the Pine Nuts: For a deeper, nuttier flavor, lightly toast the pine nuts in a dry pan over medium heat for a few minutes until golden brown. Watch them carefully, as they burn easily. Let them cool completely before adding them to the food processor.
• Adjust the Consistency: If the pesto is too thick, add a little more olive oil or pasta water to thin it out. If it’s too thin, add a bit more parmesan cheese.
• Don’t Over-Process: Be careful not to over-process the pesto, as this can make it bitter. Stop processing when the mixture is smooth but still slightly textured.
• Scape Variety: While this recipe calls for garlic scapes, onion scapes can also be used. The flavor profile will be slightly different – onion scapes offer a milder, onion-like taste compared to the more pungent garlic scapes.
• Make it Dairy-Free: For a dairy-free version, substitute the parmesan cheese with nutritional yeast or a vegan parmesan alternative.
• Pulse before processing: To make sure all ingredients are chopped equally, it is helpful to pulse all ingredients before turning the food processor on.

Serving & Storage Suggestions

Serve the scape pesto with artichokes immediately after preparation for the best flavor and texture. This dish is delicious served hot or at room temperature. Garnish with extra parmesan cheese and a sprinkle of fresh parsley, if desired.

To store leftover pesto, transfer it to an airtight container and drizzle a thin layer of olive oil over the top. This will help prevent oxidation and keep the pesto from turning brown. Store in the refrigerator for up to 3 days. You can also freeze the pesto in ice cube trays for longer storage. Once frozen, transfer the pesto cubes to a freezer bag and store for up to 2 months. Thaw in the refrigerator before using.

Nutritional Information

Please note that this is an estimated nutritional information, and it may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	30g	46%
Saturated Fat	8g	40%
Cholesterol	15mg	5%
Sodium	600mg	25%
Total Carbohydrate	30g	10%
Dietary Fiber	8g	32%
Sugars	3g	6%
Protein	15g	30%

Variations & Substitutions

• Sun-Dried Tomato Pesto: Add 1/4 cup of sun-dried tomatoes (oil-packed, drained) to the food processor along with the other pesto ingredients for a burst of intense flavor.
• Lemon Zest: Add the zest of one lemon to the pesto for a bright, citrusy note.
• Different Nuts: Substitute the pine nuts with walnuts, almonds, or pistachios for a different flavor and texture.
• Spicy Pesto: Add a pinch of red pepper flakes to the food processor for a touch of heat.
• Greens: Adding other greens, such as spinach, arugula, or basil, would be a great way to add more nutrients and flavors.

FAQs (Frequently Asked Questions)

Q: What are garlic scapes?
A: Garlic scapes are the curly flower stalks that grow from hardneck garlic plants. They have a mild garlic flavor and are a delicious seasonal ingredient.

Q: Can I use a different type of cheese?
A: Yes, you can substitute the parmesan cheese with Pecorino Romano or Grana Padano cheese for a different flavor profile.

Q: Can I make this recipe ahead of time?
A: Yes, you can make the pesto up to 3 days in advance and store it in the refrigerator. Add the artichoke hearts and toss with the pasta just before serving.

Q: How do I prevent the pesto from turning brown?
A: To prevent the pesto from turning brown, drizzle a thin layer of olive oil over the top before storing it in the refrigerator.

Q: What kind of pasta works best with this pesto?
A: Penne, fusilli, and orecchiette are all great choices for this pesto, as their shapes allow them to capture the sauce well.

Final Thoughts

This Scape Pesto with Artichokes is a delightful way to celebrate the flavors of spring and early summer. The vibrant, oniony pesto combined with the tender artichoke hearts creates a dish that is both flavorful and satisfying. Don’t be afraid to experiment with different variations and substitutions to create your own signature version. I encourage you to try this recipe and share your feedback. Perhaps pair it with a crisp white wine for a truly memorable meal. Happy cooking!