Though it’s probably a little too late for most of you to find garlic scapes locally, I still wanted to share how we prepared ours because it was absolutely delicious!
For those of you that aren’t familiar with garlic scapes, they’re the curling tops of garlic plants. Aren’t they pretty?
They’re found in abundance at farmers markets in late spring. As they are only available for a short time, consider picking up some extra to freeze to enjoy throughout the summer.
A word of caution is necessary though — garlic scapes are extremely potent. Just something to keep in mind if you’ve got a social engagement on the agenda for the evening!
We did find that the garlic scape pesto mellows a little after sitting, so if you find it a little overpowering at first, just refrigerate it and taste it again once it’s had a chance to sit for a few days.
This recipe is based on the one shared in the weekly newsletter that Wayward Seed Farm provides with our CSA share. I added some walnuts to the mix for an additional layer of flavor.Print
- 1 cup garlic scapes, buds removed and chopped
- 1 cup extra virgin olive oil
- 1/2 cup walnuts
- 1 cup freshly grated parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- Place all ingredients in a food processor or blender and puree until smooth.
- Refrigerate covered for up to two weeks. The flavor will mellow some as it sits.
We used this pesto on grilled chicken and mixed into a simple pasta salad made with whole wheat penne and grape tomatoes. I think it would be delicious on a grilled pizza as well.
If pesto isn’t your thing, we chopped up the leftover scapes, tossed them with some colorful peppers, olive oil, salt and pepper and then grilled the mixture in a grill basket. They were divine! I found that they were very sweet and mellow when prepared this way.