Garlic scapes are a part of the garlic plant that we harvest from late May through June. Garlic scapes can be grilled, sauteed, roasted, eaten raw like scallions, or made into a delicious pesto.
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Ingredients
- 1/4 lb garlic scapes fresh
- 1 tbsp vegetable oil substitute avocado oil
- 1/2 tsp sea salt plus more to taste
- 1/4 cup pine nuts substitute pistachios or walnuts
- 1/4 cup olive oil extra virgin
- 1/4 cup Parmesan cheese grated; substitute Pecorino or other hard, flavorful grating cheese
Ingredients
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Instructions
- If garlic scape has root ends, trim and discard. Finely chop the garlic scape. Rinse it thoroughly under cool running water, then pat dry or spin dry.
- In a large frying pan over medium-high heat, combine the vegetable oil, garlic scapes, and 1/2 tsp salt and cook until the scapes are soft, about 3-4 minutes. Let scapes cool to room temperature.
- In a blender or food processor, pulse the pine nuts to chop. Set them aside in a bowl.
- Add the cooked garlic scapes in and pulse, scraping down the sides as necessary, until bright green and smooth.
- With the motor running, drizzle in the olive oil. Pulse in the reserved nuts and also the cheese.
- Sample the mixture and add more salt if desired.
Recipe Notes
Add 1/2 cup of fresh basil to the food processor along with the scapes for a less garlicky, more traditional pesto flavor.