Week 7 – Garlic Scapes

Veggie of the Week: Garlic Scapes
What’s a garlic scape you might ask? It’s the flowering part of garlic that shoots out from the center of the plant a few weeks before the garlic is ready to harvest. It has a delightful crunchy texture and a garlic flavor that is strong but not as intense as the cloves. It’s amazing on the grill, pickled, or subbed for garlic in any meal you’re making. Here’s a recipe for garlic scape pesto that is to die for!

Ingredients

  • 1/4 cup pine nuts
  • 3/4 cup coarsely chopped garlic scapes*
  • Juice and zest of 1/2 lemon
  • 1/2 teaspoon salt
  • A few generous grinds of black pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup grated Parmigiano Reggiano cheese
  • *Or use half scapes and half herbs such as basil, dill and chervil

Directions

  1. In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

  2. Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.

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