Garlic Scapes Pesto
at Goffle Brook Farms
Garlic stalks, commonly called “garlic scapes” are available in our farmer’s market. Perhaps you’ve seen them but weren’t familiar with what they are and their many uses. These thin, curly, vibrantly green stalks come into season in the late spring and early summer, and often are sold by the bunch. Garlic scapes are the stalks that grow from the bulbs of garlic plants. When left unharvested, the scapes eventually bloom flowers when the garlic plant fully matures. However, if the scapes are harvested before they flower, then the garlic plant can channel all its energy into producing the most flavorful bulbs for your culinary delights. These resulting scapes taste mild and sweet, similar to chives or scallions, but with a hint of unmistakable garlicky flavor that’s softer than its bulbous counterpart. Some of their uses are:
- Blitz some stalks into a garlicky pesto. If you’re a hardcore garlic fan, leave out the basil altogether in favor of the scapes. Otherwise, substitute garlic scapes for up to half of your greens and proceed as usual.
- Fold chopped and sautéed garlic scapes into frittatas or our best-ever scrambled eggs.
- Chop garlic scapes into little coins and add to stir-fries and fried rice.
- Mix chopped scapes with a stick of butter to make a garlicky compound butter for grilled or pan-fried fish
- Sauté scapes and use them as a pizza topping. Don’t forget to save any leftover sautéeing oil for drizzling.
Garlic Scapes Pesto Recipe
Pesto is a pantry staple. Freeze fresh summer pesto for a burst of summer in the middle of winter. This Garlic Scape Pesto is, versatile and a fabulous addition to pizza, pasta, crostini, potato salad or sandwiches. Recipe yields about 1 1/4 Cup. Vegetarian + Gluten Free
- 10 (154g) Garlic Scapes
- 1/3 C (44g) Pine Nuts* (see note)
- 1/3 C (38g) Parmesan Asiago or simply Parmesan ** (see note) dice or shredded1/2 Lemon juiced
- 1/8 tsp Fine Sea Salt
- A few grinds of Pepper
- 1/3 C (70g) Olive Oil
- Trim the garlic scapes by cutting just below the bulb. Discard the bulb and set the remaining scape aside.
- In a food processor, add the scapes, twirling them around the center so that they all fit. Add the pine nuts, cheese, juice of the lemon and salt and pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down.
- With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about one minute.
- Store in a covered container or lidded jar in the fridge and enjoy within a week. Also, you can freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a ziplock bag in the freezer.
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