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!