Garlic Scape Pesto Recipe
Garlic scape pesto is my current go-to food when I want a snack. I can eat this stuff like candy. It’s healthy, filling and satisfy, and it’s so good I have a hard time resisting. If there’s garlic scape pesto in the fridge I’m going to think about it until it’s gone. And then think about it longer.
What is a Garlic Scape?
Garlic scapes are the flower stems of hard neck garlic. They start growing straight up from the stem and then curl down and wrap around, sometimes like a pretzel. You can leave the scape on and let the flower blossom and go to seed. The seeds are tiny gloves of garlic. I occasionally let that happen and use the tiny cloves in pickles. Most of the time I remove the scape so we can eat them in garlic scape pesto and pickled garlic scapes, and let the plants’ growth go into the bulbs.
Garlic Scape Pesto
I like a thick and hardy garlic scape pesto, thicker than basil pesto. You’ll want to adjust the amount of olive oil to suit your tastes.
12 garlic scapes
1/2 cup olive oil
1/3 cup walnuts
1/3 cup grated Parmesan cheese
1 T Kosher salt
1 T lemon juice
Chop the scapes in a food processor. I cut them into five or six inch pieces so they move around the bowl freely. When the scapes are rough chopped, drizzle in the olive oil with the food processor on pulse, then add the walnuts and continue to pulse. Add olive oil until you reach the consistency you want. Move the pesto to a mixing bowl and hand stir in Parmesan cheese, Kosher salt and lemon juice. Taste and then adjust the salt, cheese and lemon juice to your liking.
TIP: You can add extra olive oil and let the garlic scape pesto sit in the fridge for a day to flavor the oil. Pour off the excess oil to use as a dipping oil for bread.
Exchanges: You can trade the walnuts for sunflower seeds, pine nuts, pistachios, cashews, almonds or pumpkin seeds.
Rough chop the garlic scapes.
Rustic garlic scape pesto. You might like yours a thinner consistency.