Easiest Garlic Scape Recipe
I have, of course heard of garlic scapes. I also actually knew they were the top growths of the garlic plant. What I didn’t know was the scape has to be cut from the plant so nutrients and growth is redirected to the bulb. I also didn’t have a clue what to do with this vegetation that keeps popping up each spring in the local farmers markets.
The consummate gardener, of Dish ‘N’ That fame, stashed some of these little beauties to share with me. She mentioned the crazy idea of making pesto with the scapes. “Pesto? How? What do you mean.?”, I stammered. She shared the link to a blog she had recently visited, Cake Punk. That, paired with my almost desperate need to make something to share with friends last Saturday night, inspired me to peek.
Garlic Scape Pesto
10 garlic scapes
1/3 cup cashews (I used roasted and salted from the pantry which made seasoning almost unnecessary)
1 Tbs Capers
1/3 cup olive oil, more or less
Kosher or sea salt to taste
Rinse and roughly chop the scapes into smaller pieces to help the process along. Place them in the bowl of a food processor along with the cashews, capers and half of the olive oil.
Pulse a few times to puree. With the processor running, slowly stream the remaining oil to the puree until you have reached a smooth texture. I actually stopped a bit before “smooth” for a slightly more rustic look. Season to taste.
Don’t adjust your picture. I need a new camera and some classes. I promise to improve.
Enjoy ~ This is a wonderfully versatile dish and truly one to enjoy now as their availability will soon be a distant memory.