Garlic Scape Pesto

Garlic scapes are the flower stem of the garlic plant. Farmers cut them off to ensure sufficient garlic bulb growth. The scape is edible. There are many ways to use them, try this pesto recipe and enjoy the mild garlicky taste of the garlic scape

Garlic Scape Pesto

1/4 cup pine nuts*

3/4 cup coarsely chopped garlic scapes**

juice and zest of 1/2 lemon

1/2 teaspoon salt

a few generous grinds of black pepper

1/2 cup extra virgin olive oil

1/4 cup grated Parmigiano Reggiano cheese***

*For the pine nuts, can substitute nut of your choice, walnuts work well, or sunflower seeds work great and are much more affordable.

**For the scapes you can  use half scapes and half herbs such as basil, parsley, dill and/or chervil

*** in English: Parmesan cheese

In a small, dry pan set over low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes. (roast walnuts the same way, if using. Sunflower seeds can be dry roasted in the oven on a cooking pan, 275, stirring every 15 mins., watch so they do not burn)

Combine the scapes, pine nuts, lemon juice and zest, salt and pepper in a food processor: Pulse until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese.

If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.

Pesto can be enjoyed: stirred into cooked pasta, as a dip w/ fresh veggies or on crackers or bread