You don’t have to wait for August to make fresh pesto — all you need are fresh garlic scapes. Scapes, sometimes called garlic flowers, are the top flowers that emerge from hardneck garlic. Scapes are usually removed in order to send more energy to the developing bulb, thereby creating larger garlic bulbs. But don’t throw out the top, they can be used in a variety of ways. One of our favourites is Garlic Scape Pesto. Scape pesto has a lighter, fresh green taste with just a hint of garlic. Very tasty. Use it on top of pasta or as a base for bruschetta.”
- 1 cup garlic scapes, top flowery part removed, cut into ¼-inch slices
- 1/3 cup walnuts
- ¾ cup olive oil
- 1/2 cup grated parmigiano
- ½ teaspoon salt
- black pepper to taste
- Cut and discard garlic flower and cut remaining green scape into 1/4 inch pieces.
- Place scapes and walnuts in the bowl of a food processor and blend until smooth (the scapes will remain a bit grainy).
- Add oil slowly and process until well combined.
- Remove from food processor and blend in salt, pepper and parmigiano.
Use pesto in pasta, in soups, on top of bread or any way you would use regular pesto.
YIELD: 3 servings for pasta.K eeps for up to one week in an air-tight container in the refrigerator or freeze in small portions.