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.

Ingredients:
  • 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!

2 comments:

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.