Garlic Scape Pesto
Have you tried garlic scapes? If you are a garlic lover like me, you’ll find this yearly delicacy right now (early to late spring) at your farmer’s market or green grocer. Young, tender scapes can be chopped into salads or used as a topping like you would scallions. Mature scapes can be treated like asparagus – sautéed lightly and tossed into pasta or a egg dish, mixed with cooked greens, pickled or in any dish that would be complimented by garlic. My favorite way to use scapes is in this garlic scape pesto.
Recipe: Garlic Scape Pesto
Summary: Use this as a dip for veggies, to spread on slices of crusty bread, or to mix into a steaming bowl of pasta.
- 1 1/2 cups garlic scapes (10- 15 spears with bulbils removed), cut into 1 inch pieces
- 1/3 cup pine nuts or walnut pieces
- 1 tablespoon of lemon juice
- 1/4 – 1/2 cup olive oil
- 1/2 cup of Parmesan cheese, grated
- 1/2 tsp sea salt
- Pulse the garlic scapes and nuts in a food processor until almost smooth.
- Add in lemon juice and Parmesan cheese and blend.
- Turn food processor back on and slowly add in the olive oil until well integrated. (The older the scapes the more olive oil you’ll use to get a good consistency.)
- Add salt and pepper to taste.
Preparation time: 10 minute(s)