About This Recipe
Scapes are the stems of the garlic flower, which start popping up in June and July. When this happens, producing this flower takes up most of the garlic plant’s energy, so the garlic bulbs stay smaller and less developed. We snap off the scapes to revert the plant’s energy back to the bulb, and we end up with some tasty treats in the process! Scapes are edible, with a strong garlic flavor that lends itself to lots of delicious recipes, like Garlic Scape Pesto.
1 c. garlic scapes sliced in about half inch pieces (leave out the seed pods)
1/4 c. toasted pine nuts
½ c. extra virgin olive oil
¼ - ½ c. shredded Parmesan cheese
Instructions
Ingredients
Place sliced scapes and toasted pine nuts into food processor and pulse until chopped. Then, with the processor running, drizzle the olive oil in and run until incorporated.
Add the shredded cheese, starting with ¼ c. Season with salt and pepper to taste. Add more cheese, if you like a cheesier pesto.
Recipe Notes:
To toast nuts, place in skillet over medium heat. Stir constantly until golden brown. Watch carefully, because they burn easily.
Pesto is endlessly customizable! Try substituting almonds, pecans, or walnuts in place of pine nuts.