Usually, the Garlic scapes are ready in June, maybe even into July, depending on where you are. The scapes are the immature flowers of the Garlic. You want to clip these developing blooms off regardless, as they ‘take’ energy away from the bulb you’re wishing to harvest later! This is one of my favorite pestos to make…
✦ Garlic Scape Pesto ✦
Ingredients:
10 ish Garlic Scapes (155 g)
1/3 cup pine nuts OR roasted walnuts, chopped
1/3 cup shredded Parmesan
1/3 cup olive oil
½ lemon, juiced
Salt & pepper to taste
Instructions:
Trim woody portions off scapes if needed. They are firm, like asparagus, use the curly part, discarding the bulb end. Chop to fit into a food processor (or blender). Add nuts, cheese, lemon juice and S&P. Process by pulsing until the mixture begins to break down, scrapping down sides as needed. With the food processor/blender running, slowly add the olive oil. Continue to process until all ingredients are incorporated.
Store in the fridge for up to a week.
This is easily frozen in ½ pint jars. I’ve found the flavor very good even after freezing, use within 6-9 months for best results.
Triple the recipe if you want extra!!
I love this on crackers, pizza and egg dishes. It is a strong flavor and not a lot is needed to enhance a dish. Excellent for keeping any vampires at bay.
YUMMO 😋