Garlic Scape Pesto and Skillet Tortilla Pesto Pizza

These, friends, are garlic scapes. They are weird, alien vegetables that happen when you chop off the tops of garlic bulbs. They are very potently garlicky, but they come in this bright green, curly/stalky form. I always read about how much people love them in the spring, so I picked some up at the farmer's market last week.

And, this, friends, is what I made with them. Well, first I made a garlic scape pesto. Recipe from A Farmer in the Dell.

1 bunch of garlic scapes (about 7 scapes)
1 bunch of fresh basil (about 1/3 cup)
1/4 cup parmesan cheese
1/4 cup walnuts or almonds
3 tbsp lemon juice1/2 cup extra virgin olive oil
salt and pepper to taste

Blend it all up in the food processor and put it on stuff.

This makes an intensely garlicky pesto. It will give you very strong breath if you eat it raw. It is also very delicious and it calms down a lot if it gets cooked (like on top of these little pizzas, or in the microwave). We made little pizzas in a skillet with a tortilla, a spoonful of the garlic scape pesto, a sprinkle of mozzarella, and a handful of chopped snow peas. Just put them in the skillet (covered) long enough for the bottom to get a little crispy and the cheese to melt. These are a really, really good and easy dinner, and depending on the size of your tortilla and how much cheese you use (we used 6-inchers and about two tbsp cheese), about 150-200 calories each. I loved them and I plan on making a lot more variations on skillet tortilla pizzas.