Sunday, July 6, 2014

{Field-to-Table} Garlic Scape Pesto

Garlic scapes are only around for a brief couple of weeks in early summer. These flowering stalks of the garlic plant are harvested when they emerge, and curl back on themselves, so the plants may focus their energies on growing a nice, big bulb underground. Scapes are versatile and amazingly delectable - raw or cooked.

Garlic plant with scape.
A delicious recipe for this ephemeral spring treat!

Garlic Scape Pesto 

• 1 bunch garlic scapes (6-8)
• ½ C nuts, any will do
• 1 C freshly grated Parmesan cheese
• 1-2 T freshly squeezed lemon juice, to taste
• ½ t salt
• ½ C extra-virgin olive oil, plus more to taste

You may use the entire scape. Roughly shop the stems. You will have roughly one cup of chopped scapes, or more. Combine all ingredients in the bowl of a food processor. Pulse until the pesto reaches the consistency you like – adding additional olive oil and lemon juice as necessary.
Store in a glass container in the fridge for up to ten (10) days. Store in the freezer for up to six (6) months. Enjoy!

Tip: If you would like to reduce the garlicky flavor you may add 1 cup chopped parsley, spinach or basil to mellow it.

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