Garlic Scape Pesto
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Garlic Scapes are an often overlooked seasonal delicacy!
Garlic scapes are the long green shoots (often with flowers at end) that grow from the garlic bulb in late spring. They are an amazing way to add garlicky flavour to your favourite dishes, especially while you're waiting for the garlic harvest. They have a mild garlicky herbaceous taste which makes them the perfect base for pestos, an addition to quiches, sautéed with a little salt or added to stir-fries!
Ingredients
* 1/2 cup fresh basil leaves
* 1/2 cup fresh parsley leaves (you can also add or sub in oregano, cilantro, mint, etc.)
* 1-2 cups garlic scapes, both ends removed (cut the flower end off as well as the lower part of the stem as they become quite tough after picking) and chopped into lengths
* 2-3 Tbsp pine nuts (or toasted almonds/walnuts/sunflower seeds)
* 2 tsps salt
* Freshly ground black pepper to taste
* 1/2 cup extra-virgin olive oil
* 1/2 cup Parmesan cheese (or nutritional yeast to keep it vegan)
Directions
1. Put the scapes, herbs, pine nuts, salt, pepper and cheese in a food processor.
2. Process, adding the oil gradually, until desired consistency. Taste, adjust salt and cheese and enjoy!
3. You can also freeze any extra pesto in an ice cube tray and keep on hand for when you need a quick dinner.
*NOTE: Keep the garlic flower and add it into a stir fry - they soak up all the flavour and taste a little like broccoli. They’re a seasonal favourite of ours! 🧄🌺
1 comment
Yum, I tried this after I received the recipe in my veggie box this week and I loved it! New favourite pesto recipe, it’s a shame the scapes are only around for such a brief time but I guess we just have to make the most of it! Thanks for sharing.