A garlic scape is the shoot that grows out of the garlic plant in late spring. It is green, smooth, grows about 60cm, curls, and has a tightly closed buds on top.This time of year garlic scapes are available at the Farmers’ Market for a few weeks. The good news is they can be stored in your refrigerator for at least a month. Not quite as pungent as mature garlic, scapes can replace garlic in any recipe and are delicious raw.
Garlic Scape Pesto Recipe
Pesto can be used with pasta, on pizza or bread, in dips and sauces, added to soups, the list goes on….
10 -12 large garlic scapes (buds removed), chopped into 1 inch pieces
½ cup roasted pine nuts, almonds, sunflower or pumpkin seeds
½ cup good quality olive oil, or a bit more
1 Tbsp. fresh lemon juice
½ cup freshly grated parmesan cheese
Kosher salt & fresh ground pepper, to taste
Put garlic scapes, nuts (or seeds), lemon juice, parmesan cheese, salt and pepper in a food processor and pulse until very finely chopped. Add half of the olive oil, purée. Continue to add remaining olive oil a bit at a time, pulsing between additions, until desired consistency. Adjust seasoning. Makes 2 small jars.
Pesto can be kept in the refrigerator for about 2 weeks but make sure it is covered with a thin layer of olive oil. It also freezes very well!
Information and recipe provided by Tracey, Pleasant Corner Gardens