This is one of my favorite ferments to make in the summer! The minute scapes come out I start hoarding them like they are candy. I absolutely love them. Here's my Garlic Scape and Almond Pesto Recipe. Perfect for those who are dairy free / vegan and perfect for pasta, rice dishes, and as a marinade / meat run. I rub this stuff all over a nice steak the other day and it was amazing!
2 cups raw almonds (soaked)
2 pounds garlic scapes
1 bunch Italian parsley
(optional) 1 bunch Basil
Sea Salt (4 tsp)
Start off by trimming the dense hard ends off the scapes. I then like to cut them up into 2 inch pieces in a bowl. Next I add all the scapes into a food processor and strain most of the water off the almonds and pour them into the food processor. I add the parsley, basil (optional), sea salt, and process it until it's a paste. If it's looking a little dry you can add a little water at a time. It's going to be a dense paste (sorta like toothpaste). Fill your jar making sure to push down the paste and get out any air bubbles. Throw a lid on top and store in a cool dark place. I find my pesto is ready generally between 5 and 14 days pending on the heat and humidity. Then I put it in the fridge and have it eat for months. I made a half gallon jar last summer and it lasted me all winter Yum!