Garlic Scape Pesto Recipe
I Avoid Shoes Whenever Possible in the Summertime
Summertime means freedom for me—freedom to go barefoot and enjoy the soft grass and warm soil in my garden. Nothing is like feeling the earth beneath my feet as I care for my plants. One of the season’s highlights is harvesting garlic scapes, those curly, green stalks that grow from hard-neck garlic. These shoots are a sign that my garlic is thriving underground and an exciting ingredient for summer recipes.
What to Do with Garlic Scapes?
Garlic scapes are a treat that many people haven’t discovered yet. These bright green stalks have a mild garlic flavor with a hint of sweetness and freshness. You can use them in many ways: slice them into salads, sauté them with vegetables, blend them into soups, or pickle them for a tangy snack. But my favorite way to use garlic scapes is to make pesto.
Garlic scape pesto is a unique take on the classic basil pesto. It’s creamy and flavorful, perfect for pasta, sandwiches, dips, and more. Plus, making pesto is a great way to preserve the taste of garlic scapes even after their short season ends.
How to Harvest Garlic Scapes
Harvesting garlic scapes is easy and fun. When you see the scapes start to curl and form a pointed bud (called an umbel) at the tip, it’s time to harvest. Use sharp scissors or garden shears to cut the scape near the base where it grows from the garlic stalk. Removing the scapes also helps the plant focus its energy on increasing bigger garlic bulbs.
It’s best to harvest scapes when they’re young and tender. Older scapes can be challenging and less tasty. If you haven’t tried this before, it’s a hands-on experience that connects you to the growing season—another reason to ditch the shoes and enjoy the garden.
Garlic Scape Pesto Recipe
This garlic scape pesto is simple, adaptable, and full of flavor. It requires only a few minutes to make and only requires essential ingredients.
Ingredients:
- 1 cup chopped garlic scapes (about 10-12 scapes)
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or substitute walnuts or almonds)
- 1/2 cup olive oil
- Juice of half a lemon
- Salt and pepper to taste
Instructions:
- Prepare the scapes: Wash the garlic scapes and chop them into small pieces to help them blend more easily.
- Blend the ingredients: Place the garlic scapes, Parmesan cheese, and pine nuts in a food processor and pulse until finely chopped.
- Add the olive oil: While the food processor is running, slowly pour in the olive oil until the pesto has the desired texture.
- Season and finish: Add lemon juice, salt, and pepper. Blend for a few seconds to mix. Taste and adjust the seasoning if needed.
- Store or serve: Transfer the pesto to a container with a lid. It can be kept in the fridge for about a week or frozen longer.
This bright green pesto is delicious on pasta, spread on bread, or as a topping for grilled meat or fish. There are no limits to the ways you can enjoy it!
