This recipe comes with a warning; one not given by its sensible and restrained author (Deborah Madison, of course) but by me, a woman who learned the hard(ish) way that garlic scapes possess, eaten greedily, certain dream-invading hallucinogenic qualities. Being a greedy sort, I loved its mild green-and-garlic flavour, found myself dolloping tablespooons into things - the whole point of a classic pesto genovese, in my opinion, is practically drowning food in pools of garlicky, oily basil - but much of that night I was held vividly and disturbingly in a state of being neither asleep nor awake. I had visions, people. It was Not Good. Small spoonfuls will protect you and yours from the same fate.
Scapes are the flower head that hardneck garlic varieties thrust skyward in spring (see above), gracefully arcing into a swans neck around about now, seasonally speaking. (We are a few weeks behind Melbourne.) Discard the flower bit and you're left with a smooth pale green stalk. That's what we're looking for.
This comes from Deborah Madison's Vegetable Literacy, a staggering book that keeps on giving with every, single opening. Into a food proccessor goes 1 cup of prepped, sliced scapes and 1/4 cup of walnuts. Whizz together briefly to get the ball rolling, then pour in 1/2 cup of olive oil and some salt and pepper and blend into a paste that's not too smooth. Scrape into a bowl and add either white (shiro) miso OR grated parmesan/pecorino to taste, mashing with a fork as you go. Should keep for a week or so in the fridge. Dole out in small, almost homeopathic doses, and enjoy its beautiful spring garlic flavours wisely.