Saturday, June 11, 2011

Garlic Scape Pesto

Garlic scapes have arrived! I received some of questions about this incredible edible last week and wanted to share a simple (vegan) recipe for garlic scape pesto. I used walnuts here with great results, but any nut or seed will do. Almonds, pine nuts, sunflower seeds... And/or try adding some parmesan cheese.

For more scape information and cooking ideas, including delicious ways to prepare the flowery tops, check out this post from the 2009 CSA season.

  • 1/3 cup garlic scapes (8 or 9 scapes - as many as we received in last week's share), top flowerly part removed, chopped
  • 2 tablespoons walnuts
  • 1/4 cup olive oil
  • big pinch salt
  • black pepper
Pulse scapes and walnuts in a food processor until combined. Slowly add olive oil and process until smooth. Add salt and pepper to taste. Makes enough for half a pound of whole wheat pasta. Pesto will keep in the fridge for a week or two, or it can be frozen for later enjoyment. If freezing, try lining an ice cube tray with plastic wrap and making pesto cubes!


Sarah said...

This is great! I need a good recipe to use those scapes!

I also used my garlic scapes chopped up last night with some of the arugula and put it into some whole wheat pasta with chick peas, pine nuts, and a little grated Parmesan. Yum!

Lelia said...

What a delicious way to enjoy garlic scapes! Reading this inspired me to make my own (non-vegan) version of walnut-scape pesto for my blog, Veggie Quest. I tossed the pesto with boiled red potato wedges--tasty! I'm looking forward to more ideas from One Veggie at a Time.