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.
Garlic Scape Pesto
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.
Add 1/2 cup of fresh basil to the food processor along with the scapes for a less garlicky, more traditional pesto flavor.