You haven’t lived until you’ve tried Garlic Scape Pesto. This spreadable, dip-able, spoon-able stuff is light, tangy, and fresh. But let me warn you…it is also highly addictive!
Garlic scapes, if you have hitherto not made their acquaintance, are the curly, green shoots that emerge in summer from autumn-planted, “hard-neck” garlic bulbs. I always remove the shoots in order to encourage further development of the bulb below. The scapes have a distinct garlic flavor that is potent, but without the stinging bite of a raw clove.
Where to find scapes? Well, if you don’t have them in your garden, seek them out at farmers’ markets from mid-June through early-July.
Ready for a new taste-sensation? Let’s make some pesto!
Rinse the bits in cold water, and then drain them in a colander.
Put the scapes in the bowl of a food processor, and add 1/2 cup slivered almonds. Process until fairly smooth — about 30 seconds. If necessary, scrape down the sides of the bowl with a rubber spatula.
And that’s it — you’re done!
The pesto will taste even better if you let it chill in the fridge for several hours (or overnight). Before chilling, scoop the sauce into a glass bowl and cover it tightly with plastic wrap. If you’d like to freeze the pesto for future use, just seal it in an air-tight tub or zip-lock bag.
And here, because I want to make life easy for you, is a printable version of the above:
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