This is for you, great garlic growers.
The scapes that come up curling, sturdy and graceful are of the first hefty harvests of the garden. They are (or should be) treasured, revered – used well as they are so useful.
What do you do with garlic scapes?
I’ve put them in soups, stews and stir-frys. I’ve roasted them in a hot oven with olive oil and salt. I’ve used them like garlic, to saute with greens. I’ve made scape pickles to eat with grilled cheese.
This week I made a pesto, mild yet pungent, light yet distinctive, flavourful yet elegant. Excellent mixed with pasta or spread on toast. I made a quadruple batch and put it in the freezer for winter meals.
Oh summer abundance! Oh beautiful days!
Garlic Scape Pesto
This is a batch big enough to use with one package pasta and still have some leftover to put on toast with tomato the next day.
1 cup garlic scapes (about 6), chopped up
1/3 cup parmesan, grated
1/3 cup pecans, toasted
1/4 cup olive oil
1 teaspoon salt
Put all in a food processor and whiz until smooth. If you’re making it to go with pasta, you can add 1/3 cup pasta water to make the pesto creamier. Otherwise add water until you have the desired consistency.