I’m sure you read this post title and was wondering why I’m making Garlic Scape Pesto.
This week, I received garlic scapes with my CSA half share. What the heck is a garlic scape you may ask?
When garlic is growing, the scape is the green shoot that pops out of the earth. Farmers need to trim these so that the garlic can continue to grow. But the actual green shoot also packs in a bunch of garlicky goodness, although more mild and with a touch of grass smell.
The scapes are kind of scary looking but I was willing to try using them, who knows when I’ll come across these again! Because they are a more delicate version of garlic, scapes are best used raw.
I came across a recipe for Garlic Scape Pesto on the blog In the Kitchen and on the Road with Dorie which seemed like a good way to use a bunch of the scapes. I substituted walnuts for the almonds, mainly because my poor boyfriend is allergic and I didn’t want to mistakenly serve him something with almonds in it, and I added in some basil to help cut some of the scape flavor. I also cut the recipe in half to test it out, I can always make more later!
- 5 garlic scapes, finely chopped
- 1/2 cup basil leaves
- 1/4 cup finely grated Parmesan
- 1/4 cup chopped walnuts
- Salt, to taste
Chop the scapes as finely as possible. I found that to be a bit difficult…
Add the scapes, cheese, walnuts and half of the olive oil in a food processor (I tried to use my Magic Bullet and it just didn’t cut it. Gotta bring out the food processor or blender for this one. Sigh.)
Pulse until all ingredients are blended. Add the rest of the olive oil and blend until desired texture.
You can add more olive oil or cheese depending on if you want it thinner or thicker. Season with salt and serve. Dorie Greenspan suggests enjoying this on a piece of bread, on a slice of tomato, or mixed into some pasta.
Wow. For an ingredient that is supposed to have a subtle garlic taste, I feel like I just bit into a whole garlic clove. I am kind of afraid I will offend people tomorrow after eating this. That said, it was super tasty (if you’re garlic obsessed, like me, that is).
Another great part about this recipe, it’s freezable! To freeze for a later time, put in a freezer safe container packed airtight. It should last a couple of months.